Sensory Evaluation of Food MCQs

1. Which of the following is a common texture descriptor in sensory evaluation?
A) Tangy
B) Gritty
C) Floral
D) Bitter
Answer: B) Gritty

2. Which sense is primarily responsible for detecting umami?
A) Taste
B) Smell
C) Touch
D) Hearing
Answer: A) Taste

3. What is the term for the overall appearance of a food product?
A) Aroma
B) Flavor
C) Color
D) Texture
Answer: C) Color

4. Which sensory test is used to determine the order of preference among several samples?
A) Ranking test
B) Scaling test
C) Duo-trio test
D) Descriptive analysis
Answer: A) Ranking test

5. Which term describes the thickness or viscosity of a liquid food?
A) Consistency
B) Homogeneity
C) Texture
D) Mouthfeel
Answer: A) Consistency

6. What is the term for the aroma of a food as perceived through the nose?
A) Gustatory
B) Olfactory
C) Tactile
D) Visual
Answer: B) Olfactory

7. Which sense is primarily responsible for detecting sourness?
A) Taste
B) Smell
C) Touch
D) Sight
Answer: A) Taste

8. Which of the following is NOT a basic taste?
A) Salty
B) Savory
C) Bitter
D) Sour
Answer: B) Savory

9. Which sensory test involves presenting two samples to panelists and asking them to identify the different one?
A) Triangle test
B) Ranking test
C) Scaling test
D) Duo-trio test
Answer: D) Duo-trio test

10. What is the term for the initial perception of a food’s flavor?
A) Aroma
B) Taste
C) Texture
D) Aftertaste
Answer: B) Taste

11. Which term describes the sharpness or pungency of a food?
A) Astringency
B) Spiciness
C) Bitterness
D) Sourness
Answer: B) Spiciness

12. Which sense is primarily responsible for detecting umami?
A) Taste
B) Smell
C) Touch
D) Hearing
Answer: A) Taste

13. What is the term for the overall sensory experience of a food product?
A) Aroma profile
B) Flavor profile
C) Texture profile
D) Taste profile
Answer: B) Flavor profile

14. Which sensory test involves presenting multiple samples and asking panelists to rate them on a scale?
A) Ranking test
B) Scaling test
C) Duo-trio test
D) Descriptive analysis
Answer: B) Scaling test

15. Which term describes the ability to detect a very weak stimulus?
A) Sensitivity
B) Discrimination
C) Preference
D) Intensity
Answer: A) Sensitivity

16. What is the term for the lingering taste sensation after eating a food?
A) Aroma
B) Flavor
C) Texture
D) Aftertaste
Answer: D) Aftertaste

17. Which sensory test compares the intensity of a single attribute across different samples?
A) Ranking test
B) Scaling test
C) Duo-trio test
D) Threshold test
Answer: B) Scaling test

18. Which sense is primarily responsible for detecting sweetness?
A) Taste
B) Smell
C) Touch
D) Sight
Answer: A) Taste

19. What is the term for the combination of taste, aroma, and texture sensations?
A) Flavor
B) Taste
C) Mouthfeel
D) Finish
Answer: A) Flavor

20. Which term describes the uniformity of particle size in a food product?
A) Consistency
B) Homogeneity
C) Texture
D) Mouthfeel
Answer: B) Homogeneity

21. Which sense is primarily responsible for detecting bitterness?
A) Taste
B) Smell
C) Touch
D) Sight
Answer: A) Taste

22. What is the term for the ability to distinguish between two similar stimuli?
A) Sensitivity
B) Discrimination
C) Preference
D) Intensity
Answer: B) Discrimination

23. Which sensory test is used to determine the smallest detectable difference between two samples?
A) Ranking test
B) Scaling test
C) Duo-trio test
D) Threshold test
Answer: D) Threshold test

24. Which term describes the perceived temperature of a food or beverage?
A) Astringency
B) Mouthfeel
C) Temperature
D) Consistency
Answer: C) Temperature

25. What is the term for the overall sensory experience of a food product?
A) Aroma profile
B) Flavor profile
C) Texture profile
D) Taste profile
Answer: B) Flavor profile

26. Which sensory test involves presenting three samples to panelists and asking them to identify the odd one out?
A) Triangle test
B) Ranking test
C) Scaling test
D) Duo-trio test
Answer: A) Triangle test

27. What is the term for the combination of taste, aroma, and texture sensations?
A) Flavor
B) Taste
C) Mouthfeel
D) Finish
Answer: A) Flavor

28. What is the term for the overall appearance of a food product?
A) Aroma
B) Flavor
C) Color
D) Texture
Answer: C) Color

29. Which sensory test is used to determine the order of preference among several samples?
A) Ranking test
B) Scaling test
C) Duo-trio test
D) Descriptive analysis
Answer: A) Ranking test

30. Which term describes the thickness or viscosity of a liquid food?
A) Consistency
B) Homogeneity
C) Texture
D) Mouthfeel
Answer: A) Consistency

31. What is the term for the aroma of a food as perceived through the nose?
A) Gustatory
B) Olfactory
C) Tactile
D) Visual
Answer: B) Olfactory

32. Which sense is primarily responsible for detecting sourness?
A) Taste
B) Smell
C) Touch
D) Sight
Answer: A) Taste

33. Which of the following is NOT a basic taste?
A) Salty
B) Savory
C) Bitter
D) Sour
Answer: B) Savory

34. What is sensory evaluation?
A) Evaluating food using only visual cues
B) Evaluating food using all five senses
C) Evaluating food based on its nutritional content
D) Evaluating food based on its price
Answer: B) Evaluating food using all five senses

35. Which sense is NOT typically included in sensory evaluation?
A) Taste
B) Smell
C) Hearing
D) Touch
Answer: C) Hearing

36. Which of the following is a primary taste sensation?
A) Sweet
B) Sour
C) Spicy
D) Crunchy
Answer: A) Sweet

37. What is the term for the combination of taste and aroma sensations?
A) Flavor
B) Texture
C) Appearance
D) Nutrition
Answer: A) Flavor

38. Which sense primarily detects the texture of food?
A) Taste
B) Smell
C) Touch
D) Sight
Answer: C) Touch

39. Which of the following is NOT a factor affecting sensory evaluation?
A) Lighting conditions
B) Temperature of the food
C) Color of the packaging
D) Personal preferences
Answer: C) Color of the packaging

40. Which term describes the visual appeal of food?
A) Gustatory
B) Olfactory
C) Aesthetic
D) Tactile
Answer: C) Aesthetic

41. What is the purpose of sensory evaluation in the food industry?
A) To determine the nutritional content of food
B) To assess the safety of food products
C) To evaluate the sensory attributes of food
D) To set marketing prices for food items
Answer: C) To evaluate the sensory attributes of food

42. Which sensory evaluation method involves trained panelists?
A) Consumer testing
B) Discrimination testing
C) Descriptive analysis
D) Hedonic testing
Answer: C) Descriptive analysis

43. Which type of sensory test compares two or more products to identify differences?
A) Triangle test
B) Ranking test
C) Duo-trio test
D) Hedonic test
Answer: A) Triangle test

44. What does the triangle test assess?
A) Flavor differences
B) Color differences
C) Texture differences
D) Aroma differences
Answer: A) Flavor differences

45. Which sensory test is used to determine preference among different products?
A) Descriptive analysis
B) Discrimination testing
C) Hedonic testing
D) Threshold testing
Answer: C) Hedonic testing

46. Which term describes the resistance of a food to deformation?
A) Firmness
B) Viscosity
C) Texture
D) Consistency
Answer: A) Firmness

47. What is the primary purpose of a descriptive analysis in sensory evaluation?
A) To measure overall preference
B) To identify the basic tastes
C) To describe and quantify sensory attributes
D) To compare two samples for differences
Answer: C) To describe and quantify sensory attributes

48. Which sensory attribute refers to the sensation of heat or coolness in food?
A) Temperature
B) Texture
C) Consistency
D) Spiciness
Answer: A) Temperature

49. What does the term ‘mouthfeel’ refer to?
A) The taste of food
B) The texture and physical sensations in the mouth
C) The aroma of food
D) The color of food
Answer: B) The texture and physical sensations in the mouth

50. Which test involves evaluating the acceptability of food products by consumers?
A) Descriptive analysis
B) Hedonic test
C) Triangle test
D) Scaling test
Answer: B) Hedonic test

51. Which sensory evaluation method is best for detecting differences between samples?
A) Descriptive analysis
B) Discrimination testing
C) Hedonic testing
D) Threshold testing
Answer: B) Discrimination testing

52. What does the term ‘astringency’ refer to?
A) The sourness of food
B) The bitterness of food
C) The sensation of dryness or puckering
D) The sweetness of food
Answer: C) The sensation of dryness or puckering

53. Which sense contributes the most to the perception of flavor?
A) Sight
B) Hearing
C) Smell
D) Taste
Answer: C) Smell

54. Which term describes the ability to detect a taste or aroma at very low concentrations?
A) Sensitivity
B) Discrimination
C) Intensity
D) Preference
Answer: A) Sensitivity

55. What is the term for the appearance and color of food?
A) Texture
B) Aroma
C) Visual appeal
D) Flavor
Answer: C) Visual appeal

56. Which sensory evaluation method involves comparing a sample with a reference?
A) Triangle test
B) Duo-trio test
C) Hedonic test
D) Descriptive analysis
Answer: B) Duo-trio test

57. What does the term ‘taste threshold’ refer to?
A) The level at which a taste becomes detectable
B) The maximum intensity of a taste
C) The point where taste preferences change
D) The minimum amount of a flavor needed for recognition
Answer: A) The level at which a taste becomes detectable

58. Which of the following is a method for measuring the intensity of sensory attributes?
A) Ranking test
B) Scaling test
C) Discrimination test
D) Threshold test
Answer: B) Scaling test

59. What is the main goal of consumer testing in sensory evaluation?
A) To train panelists on sensory attributes
B) To assess the preference and acceptability of food products
C) To identify the basic tastes
D) To measure the texture of food
Answer: B) To assess the preference and acceptability of food products

60. Which sense is least involved in the perception of texture?
A) Touch
B) Taste
C) Sight
D) Smell
Answer: D) Smell

61. What is the term for the combination of taste and aroma sensations in food?
A) Flavor
B) Texture
C) Appearance
D) Aroma
Answer: A) Flavor

62. Which sensory test involves presenting a panelist with three samples to identify the odd one out?
A) Triangle test
B) Ranking test
C) Duo-trio test
D) Descriptive analysis
Answer: A) Triangle test

63. What is the primary focus of descriptive sensory analysis?
A) Preference ranking
B) Difference testing
C) Detailed description of sensory attributes
D) Basic taste detection
Answer: C) Detailed description of sensory attributes

64. Which of the following is a method for assessing the sensory quality of a food product?
A) Hedonic testing
B) Discrimination testing
C) Threshold testing
D) Descriptive analysis
Answer: D) Descriptive analysis

65. What is the term for the perceived dryness or moistness of a food product?
A) Texture
B) Consistency
C) Mouthfeel
D) Moisture content
Answer: D) Moisture content

66. Which sense helps detect the spiciness of food?
A) Taste
B) Smell
C) Touch
D) Hearing
Answer: A) Taste

67. What is the term for the sensation of food as it interacts with the tongue?
A) Flavor
B) Texture
C) Consistency
D) Mouthfeel
Answer: D) Mouthfeel

68. What is the main goal of sensory testing in the food industry?
A) To determine nutritional content
B) To ensure food safety
C) To evaluate and improve sensory attributes
D) To establish market prices
Answer: C) To evaluate and improve sensory attributes

69. Which of the following is a common sensory evaluation method for assessing texture?
A) Descriptive analysis
B) Hedonic testing
C) Threshold testing
D) Scaling test
Answer: A) Descriptive analysis

70. Which term describes the amount of a substance required to produce a detectable sensation?
A) Threshold
B) Sensitivity
C) Intensity
D) Preference
Answer: A) Threshold

71. What is the term for the change in flavor perception as food is consumed?
A) Flavor profile
B) Taste change
C) Aftertaste
D) Flavor evolution
Answer: D) Flavor evolution

72. Which of the following best describes the texture attribute of ‘crunchiness’?
A) Consistency
B) Firmness
C) Mouthfeel
D) Texture
Answer: B) Firmness

73. What does the term ‘intensity’ refer to in sensory evaluation?
A) The strength of a sensory attribute
B) The ability to detect differences between samples
C) The preference for a particular attribute
D) The overall quality of a product
Answer: A) The strength of a sensory attribute

74. What is the term for the perception of a food’s temperature in the mouth?
A) Temperature
B) Texture
C) Mouthfeel
D) Consistency
Answer: C) Mouthfeel

75. Which sensory test involves asking panelists to rate their liking of a food product on a scale?
A) Hedonic testing
B) Triangle test
C) Duo-trio test
D) Ranking test
Answer: A) Hedonic testing

76. Which term describes the sensation of food as it is chewed?
A) Mouthfeel
B) Aroma
C) Flavor
D) Texture
Answer: D) Texture

77. What is the primary purpose of a preference test in sensory evaluation?
A) To measure texture attributes
B) To assess overall liking or preference for food products
C) To identify differences between samples
D) To describe sensory attributes
Answer: B) To assess overall liking or preference for food products

78. What is the term for the measurement of the smallest detectable difference between two samples?
A) Discrimination
B) Sensitivity
C) Threshold
D) Intensity
Answer: C) Threshold

79. Which term describes the feeling of dryness or moisture in food?
A) Texture
B) Consistency
C) Mouthfeel
D) Moisture content
Answer: D) Moisture content

80. What is the main focus of a discrimination test in sensory evaluation?
A) To describe sensory attributes in detail
B) To determine the difference between two or more samples
C) To assess overall preference
D) To measure flavor intensity
Answer: B) To determine the difference between two or more samples

More MCQs on Food Science

1. Emerging Trends in Food Science MCQs Food science
2. Food Supply Chain Management MCQs Food science
3. Food Analytics and Testing MCQs Food science
4. Food Product Development MCQs Food science
5. Nutrition and Dietetics MCQs Food science
6. Food Biotechnology MCQs Food science
7. Food Engineering MCQs Food science
8. Advances in food technology (3D printing, AI) MCQs Food science
9. Clean label movement MCQs Food science
10. Personalized nutrition MCQs Food science
11. Plant-based and alternative proteins MCQs Food science
12. Sustainability and food waste reduction MCQs Food science
13. Cold chain management MCQs Food science
14. Logistics and distribution MCQs Food science
15. Sourcing and procurement MCQs Food science
16. Residue and contaminant analysis MCQs Food science
17. Food adulteration and authenticity testing MCQs Food science
18. Analytical techniques (chromatography, spectroscopy) MCQs Food science
19. Shelf-life studies MCQs Food science
20. Formulation and prototype testing MCQs Food science
21. Market research and consumer analysis MCQs Food science
22. Stages of product development MCQs Food science
23. Natural vs. synthetic additives MCQs Food science
24. Types and functions of food additives MCQs Food science
25. Role of diet in health and disease MCQs Food science
26. Functional foods and nutraceuticals MCQs Food science
27. Nutritional requirements and dietary guidelines MCQs Food science
28. Ethical and regulatory issues MCQs Food science
29. Applications of biotechnology in food production MCQs Food science
30. Genetic modification in foods MCQs Food science
31. Equipment and instrumentation MCQs Food science
32. Rheology and texture analysis MCQs Food science
33. Heat and mass transfer MCQs Food science
34. Unit operations in food processing MCQs Food science
35. Statistical analysis of sensory data MCQs Food science
36. Consumer preferences and behavior MCQs Food science
37. Sensory testing methods MCQs Food science
38. Principles of sensory evaluation MCQs Food science
39. Food packaging technologies MCQs
40. Preservation methods (drying, freezing, canning) MCQs
41. Non-thermal processing (irradiation, high-pressure processing) MCQs food science
42. Thermal processing (pasteurization, sterilization) MCQs Food science
43. Quality assurance and control MCQs – food science
44. Food safety management systems MCQs
45. Food laws and regulations MCQs
46. HACCP (Hazard Analysis and Critical Control Points) MCQs
47. Probiotics and prebiotics MCQs
48. Fermentation processes MCQs 
49. Foodborne pathogens MCQs
50. Microorganisms in food  MCQs (bacteria MCQs , yeasts MCQs, molds MCQs food sciences)
51. Enzymes and their role in food MCQs
52. Water activity and its significance MCQs
53. Vitamins and minerals MCQs
54. lipids MCQs 
55. Proteins MCQs
56. Carbohydrates MCQs 
57. History and development MCQs – Food Science
58. Definition and scope to Food Science MCQs
59. Research Methods in Food Science MCQs
60. Public Health Nutrition MCQs
61. Fermentation Technology MCQs
62. Food Plant Sanitation MCQs
63. Advanced Food Microbiology MCQs
64. Food Additives and Ingredients MCQs
65. Food Rheology and Texture MCQs
66. Enzymology in Food Systems MCQs
67. Food Supply Chain Management MCQs
68. Statistical Methods in Food Science MCQs
69. Food Product Development MCQs
70. Food Laws and Regulations MCQs
71. Functional Foods and Nutraceuticals MCQs
72. Beverage Technology MCQs
73. Meat and Poultry Processing MCQs
74. Cereal and Pulse Technology MCQs
75. Food Toxicology MCQs
76. Sensory Evaluation of Food MCQs
77. Food Biotechnology MCQs
78. Dairy Technology MCQs
79. Principles of Food Packaging MCQs
80. Biochemistry MCQs
81. Food Safety and Quality Assurance MCQs
82. Food Analysis MCQs
83. Food Engineering MCQs
84. Food Processing and Preservation MCQs
85. Human Nutrition MCQs
86. Food Microbiology MCQs
87. Food Chemistry MCQs
88. Food science MCQs