CCS CCS Sensory Evaluation & Food Analysis

Question 1

Which sensory attribute refers to the perceived thickness or consistency of a liquid food product?

Accepted Answer

Viscosity

Answer

Elasticity

Answer

Cohesiveness

Answer

Adhesiveness

Question 2

What is the primary purpose of a triangle test in sensory evaluation?

Accepted Answer

To determine if a detectable difference exists between two products

Answer

To rank products by preference

Answer

To measure overall acceptability

Answer

To identify specific flavor compounds

Question 3

Which analytical method measures the force required to bite through a food product?

Accepted Answer

Texture profile analysis

Answer

Colorimetry

Answer

Rheology

Answer

Aw measurement

Question 4

The Maillard reaction between amino acids and reducing sugars produces which sensory attributes?

Accepted Answer

Brown color and roasted flavor

Answer

Sweetness and translucency

Answer

Sourness and effervescence

Answer

Bitterness and astringency

Question 5

In hedonic scaling used in consumer testing, a 9-point scale typically ranges from what to what?

Accepted Answer

1 (dislike extremely) to 9 (like extremely)

Answer

1 (extremely bad) to 9 (extremely good)

Answer

1 (too little) to 9 (too much)

Answer

1 (not acceptable) to 9 (highly acceptable)

Question 6

Which instrument objectively measures food color using the CIE L*a*b* color space?

Accepted Answer

Colorimeter or spectrophotometer

Answer

Refractometer

Answer

Rheometer

Answer

Gas chromatograph