Principles of sensory evaluation MCQs Food science
1. What is sensory evaluation?
a) Measurement of nutritional content
b) Assessment of food quality using human senses
c) Chemical analysis of food components
d) Physical measurement of food properties
Answer: b) Assessment of food quality using human senses
2. Which sense is primarily involved in detecting the flavor of food?
a) Sight
b) Hearing
c) Taste
d) Touch
Answer: c) Taste
3. What is the primary purpose of sensory evaluation in food science?
a) To determine the nutritional value
b) To assess consumer preferences and product quality
c) To measure food safety
d) To analyze the chemical composition
Answer: b) To assess consumer preferences and product quality
4. Which of the following is not a basic taste?
a) Sweet
b) Sour
c) Spicy
d) Umami
Answer: c) Spicy
5. What is the role of a sensory panel in food evaluation?
a) To conduct chemical analysis of food
b) To perform statistical analysis
c) To provide subjective evaluations of food attributes
d) To market food products
Answer: c) To provide subjective evaluations of food attributes
6. Which sensory test method involves ranking samples in order of preference?
a) Triangle test
b) Duo-trio test
c) Hedonic scaling
d) Ranking test
Answer: d) Ranking test
7. In sensory evaluation, what does the term “threshold” refer to?
a) The maximum intensity of a sensory attribute
b) The minimum concentration of a substance that can be detected
c) The average score of a sensory panel
d) The preferred concentration of a substance
Answer: b) The minimum concentration of a substance that can be detected
8. Which sensory test method is used to determine if there is a detectable difference between two samples?
a) Triangle test
b) Hedonic scaling
c) Descriptive analysis
d) Paired comparison test
Answer: d) Paired comparison test
9. What does the term “sensory fatigue” mean in the context of sensory evaluation?
a) Physical tiredness of the panelists
b) Decrease in sensitivity due to repeated exposure to stimuli
c) Loss of interest in the evaluation process
d) Overconsumption of the product being tested
Answer: b) Decrease in sensitivity due to repeated exposure to stimuli
10. Which sensory test involves presenting three samples, two of which are identical, to determine which one is different?
a) Duo-trio test
b) Triangle test
c) Paired comparison test
d) Hedonic test
Answer: b) Triangle test
11. In sensory evaluation, what is “umami” often described as?
a) Bitter
b) Sour
c) Savory
d) Sweet
Answer: c) Savory
12. Which type of sensory panel involves trained experts who can describe specific attributes of a food product?
a) Consumer panel
b) Descriptive panel
c) Preference panel
d) Hedonic panel
Answer: b) Descriptive panel
13. What is the primary goal of hedonic testing in sensory evaluation?
a) To identify specific attributes of a product
b) To determine the nutritional value of food
c) To assess consumer liking or preference
d) To measure chemical composition
Answer: c) To assess consumer liking or preference
14. Which sensory attribute is measured using a colorimeter?
a) Taste
b) Smell
c) Appearance
d) Texture
Answer: c) Appearance
15. What does the term “descriptive analysis” refer to in sensory evaluation?
a) A method to measure consumer preference
b) A technique to describe and quantify sensory attributes
c) A statistical analysis of sensory data
d) A method to test for food safety
Answer: b) A technique to describe and quantify sensory attributes
16. Which sensory test involves panelists indicating their level of liking on a scale?
a) Paired comparison test
b) Duo-trio test
c) Triangle test
d) Hedonic scaling
Answer: d) Hedonic scaling
17. Which sense is primarily responsible for detecting the texture of food?
a) Sight
b) Smell
c) Taste
d) Touch
Answer: d) Touch
18. What is the main advantage of using a trained sensory panel over a consumer panel?
a) Trained panelists can provide more detailed and consistent evaluations
b) Consumer panels are more cost-effective
c) Trained panels are less biased
d) Consumer panels can evaluate a wider range of products
Answer: a) Trained panelists can provide more detailed and consistent evaluations
19. What is a common use for the duo-trio test in sensory evaluation?
a) To determine the overall preference for a product
b) To detect differences between samples
c) To measure the intensity of specific attributes
d) To analyze the nutritional content
Answer: b) To detect differences between samples
20. Which sensory attribute is often assessed using a texture analyzer?
a) Color
b) Flavor
c) Aroma
d) Firmness
Answer: d) Firmness
21. Which of the following is not a type of sensory threshold?
a) Detection threshold
b) Recognition threshold
c) Absolute threshold
d) Difference threshold
Answer: c) Absolute threshold
22. In sensory evaluation, what does “adaptation” refer to?
a) The ability to detect new stimuli
b) A temporary decrease in sensitivity to a stimulus after prolonged exposure
c) The ability to recall previous experiences
d) An increase in sensitivity over time
Answer: b) A temporary decrease in sensitivity to a stimulus after prolonged exposure
23. What is the primary goal of difference testing in sensory evaluation?
a) To determine consumer preference
b) To identify the presence of specific attributes
c) To assess whether a perceivable difference exists between samples
d) To measure the intensity of attributes
Answer: c) To assess whether a perceivable difference exists between samples
24. Which sensory test involves panelists identifying the odd sample out of three samples?
a) Triangle test
b) Duo-trio test
c) Paired comparison test
d) Hedonic test
Answer: a) Triangle test
25. What is the main focus of the quantitative descriptive analysis (QDA) method?
a) To evaluate consumer preferences
b) To describe and quantify sensory characteristics of a product
c) To test for food safety
d) To measure nutritional content
Answer: b) To describe and quantify sensory characteristics of a product
26. Which sense is primarily involved in detecting the aroma of food?
a) Sight
b) Hearing
c) Smell
d) Touch
Answer: c) Smell
27. In sensory evaluation, what does the term “preference mapping” refer to?
a) Creating a visual representation of consumer preferences
b) Measuring the intensity of sensory attributes
c) Identifying specific attributes of a product
d) Conducting statistical analysis
Answer: a) Creating a visual representation of consumer preferences
28. Which sensory test involves presenting a sample and asking panelists to describe its attributes?
a) Hedonic test
b) Triangle test
c) Descriptive analysis
d) Paired comparison test
Answer: c) Descriptive analysis
29. What is the primary use of the just-about-right (JAR) scale in sensory evaluation?
a) To measure overall liking
b) To evaluate the intensity of specific attributes
c) To detect differences between samples
d) To describe sensory characteristics
Answer: b) To evaluate the intensity of specific attributes
30. Which sensory test method involves panelists choosing which of two samples has more of a specific attribute?
a) Hedonic test
b) Triangle test
c) Descriptive analysis
d) Paired comparison test
Answer: d) Paired comparison test
31. Which type of sensory panel is typically composed of untrained individuals who represent the general population?
a) Descriptive panel
b) Consumer panel
c) Expert panel
d) Analytical panel
Answer: b) Consumer panel
32. What is the main goal of using the hedonic scale in sensory evaluation?
a) To measure the chemical composition of food
b) To evaluate consumer liking or preference
c) To identify specific food attributes
d) To determine the nutritional value
Answer: b) To evaluate consumer liking or preference
33. What does the term “sensory adaptation” mean?
a) Increased sensitivity to a stimulus over time
b) Decreased sensitivity to a stimulus after prolonged exposure
c) Improved ability to identify aromas
d) Enhanced taste perception
Answer: b) Decreased sensitivity to a stimulus after prolonged exposure
34. Which sensory attribute is primarily assessed using a viscometer?
a) Color
b) Aroma
c) Flavor
d) Viscosity
Answer: d) Viscosity
35. In sensory evaluation, what does “iso-response” refer to?
a) A constant level of sensory response to varying stimuli
b) Maximum sensory response achievable
c) The response of the most sensitive panelist
d) A response that varies with stimulus intensity
Answer: a) A constant level of sensory response to varying stimuli
36. What is the function of an “attribute” in descriptive analysis?
a) To measure the intensity of a sensation
b) To describe a specific characteristic of the food
c) To indicate consumer preference
d) To provide a statistical measure
Answer: b) To describe a specific characteristic of the food
37. Which sensory test is useful for screening new product formulations for consumer acceptance?
a) Paired comparison test
b) Hedonic test
c) Descriptive analysis
d) Triangle test
Answer: b) Hedonic test
38. Which of the following is a psychological factor that can influence sensory perception?
a) Temperature
b) Humidity
c) Lighting
d) Expectation
Answer: d) Expectation
39. What is the role of a “reference standard” in descriptive analysis?
a) To calibrate sensory panelists
b) To serve as a control sample
c) To measure statistical significance
d) To determine consumer preferences
Answer: a) To calibrate sensory panelists
40. Which sensory test method involves determining the smallest detectable difference between two samples?
a) Hedonic test
b) Descriptive analysis
c) Difference threshold test
d) Duo-trio test
Answer: c) Difference threshold test
41. In sensory evaluation, what is a “response bias”?
a) Inconsistency in sample preparation
b) Deviation in panelist responses due to psychological factors
c) Error in data analysis
d) Variation in sensory attributes
Answer: b) Deviation in panelist responses due to psychological factors
42. Which sense is primarily responsible for detecting the pungency of food?
a) Sight
b) Smell
c) Taste
d) Touch
Answer: d) Touch
43. Which type of sensory test uses a “category scale”?
a) Triangle test
b) Duo-trio test
c) Hedonic test
d) Descriptive analysis
Answer: c) Hedonic test
44. What is the primary use of a sensory booth in sensory evaluation?
a) To conduct chemical analysis
b) To ensure controlled and unbiased testing conditions
c) To store food samples
d) To analyze statistical data
Answer: b) To ensure controlled and unbiased testing conditions
45. Which sensory test method is designed to determine the acceptability of different attributes of a food product?
a) Hedonic test
b) Triangle test
c) Duo-trio test
d) Paired comparison test
Answer: a) Hedonic test
46. What is the purpose of a “dummy sample” in sensory evaluation?
a) To calibrate the instruments
b) To reduce panelist bias
c) To serve as a distraction
d) To provide a control sample
Answer: b) To reduce panelist bias
47. Which sensory test involves the panelists rating the intensity of a particular attribute on a scale?
a) Triangle test
b) Descriptive analysis
c) Duo-trio test
d) Hedonic test
Answer: b) Descriptive analysis
48. Which sensory method is used to generate a “spider plot” or “radar chart”?
a) Triangle test
b) Duo-trio test
c) Descriptive analysis
d) Paired comparison test
Answer: c) Descriptive analysis
49. Which type of sensory evaluation test is typically conducted under red light to mask color differences?
a) Hedonic test
b) Discrimination test
c) Paired comparison test
d) Descriptive analysis
Answer: b) Discrimination test
50. In sensory evaluation, what is “panelist training”?
a) Teaching panelists how to cook food
b) Educating panelists on how to use sensory scales and identify attributes
c) Showing panelists how to analyze statistical data
d) Training panelists in marketing techniques
Answer: b) Educating panelists on how to use sensory scales and identify attributes