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    BNF Sensory Vocab Poster

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    api-19768570
    The document discusses sensory evaluation of food products. It provides vocabulary to describe the appearance, odor, taste, and texture of foods. Words listed can be used to describe characteristics like color, shape, surface texture, intensity of smells like floral or rotten, basic tastes, and textures ranging from brittle to soft. Sensory evaluation involves using tests to determine these sensory characteristics of foods.

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    Download as PDF, TXT or read online from Scribd

    BNF Sensory Vocab Poster

    Uploaded by

    api-19768570
    761 views1 page
    The document discusses sensory evaluation of food products. It provides vocabulary to describe the appearance, odor, taste, and texture of foods. Words listed can be used to describe characteristics like color, shape, surface texture, intensity of smells like floral or rotten, basic tastes, and textures ranging from brittle to soft. Sensory evaluation involves using tests to determine these sensory characteristics of foods.

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    BNF Sensory Vocab Poster(2)

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    The document discusses sensory evaluation of food products. It provides vocabulary to describe the appearance, odor, taste, and texture of foods. Words listed can be used to describe characteristics like color, shape, surface texture, intensity of smells like floral or rotten, basic tastes, and textures ranging from brittle to soft. Sensory evaluation involves using tests to determine these sensory characteristics of foods.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    761 views1 page

    BNF Sensory Vocab Poster

    Uploaded by

    api-19768570
    The document discusses sensory evaluation of food products. It provides vocabulary to describe the appearance, odor, taste, and texture of foods. Words listed can be used to describe characteristics like color, shape, surface texture, intensity of smells like floral or rotten, basic tastes, and textures ranging from brittle to soft. Sensory evaluation involves using tests to determine these sensory characteristics of foods.

    Copyright:

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    Download as PDF, TXT or read online from Scribd
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    The nose detects volatile aromas released from

    A product’s size, shape, colour and surface texture


    food. An odour may be described by association with
    can be described, eg large, small, oblong, square,
    a particular food, eg herby, cheesy, fishy. The
    yellow, pink, rough.
    intensity can also be recorded.

    aromatic stringy

    floral rotten heavy flat

    perfumed acrid musty fizzy crystalline wet

    fragrant scented pungent cuboid fragile dull

    ODOUR APPEARANCE
    bland firm
    Odour and taste rancid tart
    SENSORY flaky crisp
    work together to
    produce a flavour.
    These words
    may be used to
    acidic strong VOCABULARY fluffy dry crumbly
    These words
    may be used to
    describe either
    appearance
    describe either citrus mild spicy Sensory evaluation involves using one or more tests lumpy smooth or texture of
    odour or taste food products.
    to determine different characteristics of food
    of food products.
    tainted weak hard mushy
    such as appearance, odour, taste and
    savoury texture. A wide range of vocabulary sticky
    is used to describe sensory
    TA S T E characteristics of TEXTURE
    food products.
    sweet cool bitter zesty warm brittle rubbery short gritty
    clammy close stodgy
    hot tangy sour sharp bubbly sandy tacky

    rich salty tender waxy


    open soft
    Texture may be assessed through touch. When food
    The tongue can detect four basic tastes: sweet,
    is placed in the mouth, the surface of the tongue
    sour, salt and bitter. Tastes may be described by
    and other sensitive skin reacts to the feel of the
    association with a particular food, eg meaty, minty
    surface of the food. Different sensations are felt as
    or fruity. The intensity can also be recorded.
    the food is chewed.

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