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Taste Panels

Taste Panels. Subjective Method of Food Analysis. Attributes of Food Texture Aroma Appearance Flavor Psychological Carryover from childhood Carryover from illness Taste bias / positive or negative Product labels Brand names. Cultural Region Religion Lifestyle Holidays

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Taste Panels

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  1. Taste Panels Subjective Method of Food Analysis

  2. Attributes of Food Texture Aroma Appearance Flavor Psychological Carryover from childhood Carryover from illness Taste bias / positive or negative Product labels Brand names Cultural Region Religion Lifestyle Holidays Environmental Availability Cost Climate Geography Influences on Perceptions of Taste A 1.02 -- Taste Panels

  3. Appearance Shape Size Condition of food Flavor Sweet Sour Salty Bitter Meaty/savory (umami) Aroma Taste + Smell = Flavor Improved through training Preference related to experience Volatile substances evaporate quickly Texture Chewy, grainy Brittle, firm Soft, consistent Characteristics of Taste A 1.02 -- Taste Panels

  4. Trained Panelists • Often used during product development. • Subtle differences important. • Used for: • federal and state grading of foods • coffee and wine • Supertasters are highly trained professionals who evaluate coffee and wine A 1.02 -- Taste Panels

  5. Untrained Panelists • Evaluate after a product is developed. • Highly variable and inconsistent so needs large numbers of panelists. A 1.02 -- Taste Panels

  6. Control influence from other panelists Isolated booths One person at a time to test Limited noise Control environment Colored lights. if possible Blindfolds Warm water for rinsing between samples All samples the same temperature Control psychological bias Use codes to identify samples (letters and numbers) Use 3-digit numbers Maximum 4 to 5 samples Taste same samples in different orders Setting Up A Taste Panel A 1.02 -- Taste Panels

  7. Taste only three samples at a time. Rinse mouth with warm water between samples. Taste Panel Procedures A 1.02 -- Taste Panels

  8. Scoring Form Measures • Rank using a scale of 1 through 5 or 1 through 9. • Can use verbal labels (definitely like, like, mildly like). • Numerical scores often combined with descriptive observation. • Use adjectives (sweet, sour, salty, bitter, meaty) A 1.02 -- Taste Panels

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