Sensory Test
Objective
Statistics (all require math)
Basics
Body (maybe the foods)
100
A group of people who evaluate the flavor, texture, appearance, and aroma of food products.
taste test panel
100
A device that measures the color of foods in terms of value, hue, and chroma.
colorimeter
100
Average of the following:
5, 7, 8, 8, 9, 4
6.83333333333333333333
100
Scientifically testing food, using the human senses of sight, smell, taste, touch, and hearing
sensory evaluation
100
the ability of a substance to draw up the muscles in the mouth.
astringency
200
used to determine what the average consumer will prefer
consumer taste panels
200
refers to the size of the particles in a food product
graininess
200
Standard deviation of the following:
4, 9, 11, 12, 17, 5, 8, 12, 14
First work out the mean: 10.222
Subtract the mean individually from each of the numbers given and square the result. This is equivalent to the (x - 
)² step. x refers to the values given in the question.
Add the results ('sigma'): 139.55
Divide by n. n is the number of values, so in this case is 9. This gives us: 15.51
Square root is 3.94
https://revisionmaths.com/gcse-maths-revision/statistics-handling-data/standard-deviation
200
A tendency to like or dislike a food based on positive or negative experiences, respectively.
taste bias
200
A brain structure located above the nasal cavity beneath the frontal lobes.
olfactory bulb
300
how a food feels to fingers, tongue, teeth, palate
texture
300
The thinness or thickness of a food product, which can be measured in terms of pourability.
Consistency...will also accept viscosity
300
p<0.05
the probability that 95 out of 100 times an experiment will be repeated not due to chance
300
shape,size, condition, color of product
appearance
300
A texture quality based on the ease which one part of a food slides past another without breaking.
chewiness
400
Concerning tasting or the sense of taste
Gustatory
400
L, a, b
L = light to darkness on 100 to 0 basis
a = red to green
b = yellow to blue
400
null hypothesis
hypothesis that there is no significant difference between specified populations, any observed difference being due to sampling or experimental error.
400
Taste and smell combine to cause you to experience...
flavor
400
The bundle of nerve fibers located at the base of the brain behind the bridge of the nose.
Olfactory Bulb
500
has more tastebuds than most people
supertaster
500
Brix
the soluble solids or sugar content of a food measured by a refractometer
500
t- test equation
t = (x1-x2)/(Sqrt ((s1^2)/n1 + (s2^2)/n2))
500
odor of food
aroma
500
the factor that has the most effect on the intensity and flavor of many foods.
temperature