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

Sensory Evaluation of Food MCQs

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