1.Provide a discussion of the differences in taste sensations. How does the sense of taste “work”? How do individuals vary in the identification of sweet, sour (tart)? You could also discuss bitterness and umami tastes. Were your results consis

1

.

Provide a discussion of the differences in taste sensations. How does the sense of taste

“work”? How do individuals vary in the identification of sweet, sour (tart)? You could

also discuss bitterness and umami tastes. Were your results consistent with what is

expected?

I just need you to answer the question

and the results are available here

please put the references in APA format

Sensory Evaluation: Acidity/Tartness & Sweetness

Introduction

Food evaluation involves a multitude of various methods. The goal of this lab is to explore the subjective methods that are involved in such food evaluation. Tests that include sensory evaluation focus on factors such as taste, sight, and smell. Various people perceive these things differently and, for this reason, sensory evaluation methods are considered to be subjective. Such tests are often used by food companies for a variety of reasons. Companies look to sensory evaluation tests in order to see how well a given food is being enjoyed by the relative public. Gathering such information can serve to allow the company to improve products where needed, coordinate specific marketing strategies, and, hopefully boost sales of that particular product. One of the most crucial aspects of sensory evaluation is the sense of taste that we experience with various foods and beverages. This particular experiment looks at taste and how it relates to sensory evaluation of acidity and sweetness, respectively.

Objective

To explore how taste influences the assessment of food/beverages and understand how various preferences for acidity and sweetness make taste a subjective method of food evaluation.

Materials:

  • Vinegar
  • Small drinking cups
  • Apple Juice
  • Straws
  • Pitchers (4X)
  • Sugar
  • Liquid Measuring Cup
  • Spoons

Methods:

First we mixed the solutions in pitchers according to the table, then wrote 3-digit code on lab tape and labeled each samples. Placed 4 plastic cups for each student in class ( who is not familiar with the contents of the pitchers) to conduct the sensory evaluation of each sample. And then asked them ( 5 students ) to rank #1 the least tart to #4 the most tart for station Acidity ( tartness) and #1 as least sweet to #4 as the most sweet for station sweetness. Recorded our results in the tables below.

Results/Calculations:

Table 1. Tartness Evaluation of Food Products

Product

3-digit code

Average rank of 5 students

Actual rank

#1 least tart=

#4 most tart

Apple Juice 370 ml

Vinegar 5 ml

672

1

1

Apple Juice 350 ml

Vinegar 25 ml

740

1.8

2

Apple Juice 325 ml

Vinegar 50 ml

212

3

3

Apple Juice 300 ml

Vinegar 75 ml

915

3.4

4

Table 2. Sweetness Evaluation of Food Products

Product

3- digit code

Average rank of 5 students

Actual rank

#1 least sweet=

#5 most sweet

Sugar 6g

Water 500ml

747

1

1

Sugar 12.5g

Water 500ml

011

2.2

2

Sugar 25.0g

Water 500ml

937

3.2

3

Sugar 50.0 g

Water 500ml

659

3.4

4

 
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