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Shelf life and Sensory analysis of MAP products - Coggle Diagram

- - - - The eyes perceive the initial quality of food, receiving such information as color, size, shape, texture, consistency, and opacity.
    - - Known as olfactory sense
      - Lighter molecules that can become volatile are detected by the olfactory epithelium in the nasal cavity through one of two pathways:
        
        directly through the nose
        
        entering the mouth and flowing retro-nasally
        
        toward the back of the throat and up into the nasal cavity.
    - - Taste is perceived by the taste buds, which are primarily on the surface of the tongue, by the mucosa of the palate, and in areas of the throat.
      - Component of taste
        
        Sweet
        
        Substances that produce sweet taste include sugars, glycols, alcohols, aldehydes, and alternative sweeteners
        
        Salty
        
        The salty taste comes from ionized salts, such as the ions in sodium chloride (NaCI) or other salts found naturally in some foods.
        
        Sour
        
        The sour taste comes from the acids found in food. It is related to the concentration of hydrogen ions (H*) that are found in the natural acids of fruits, vinegar, and certain vegetables.
        
        Bitter
        
        Bitterness is imparted by compounds such as caffeine (tea, coffee), theobromine (chocolate), and phenolic compounds (grapefruit). Many bitter substances are alkaloids that often are found in poisonous plants.
        
        Umami
        
        Umami is a Japanese word meaning "delicious"-it is evoked by glutamate compounds, which are commonly found in meats, mushrooms, soy sauce, fish sauce, and cheese.
    - - Sounds such as siz-zling, crunching, popping, bubbling, squeaking, dripping, exploding, and crackling can communicate much about a food
      - Sound is detected as vibrations in the local medium, usually air.
      - The vibrations are transmitted via the small bones in the middle ear to create hydraulic motion in the fluid of the inner ear, the cochlea.
    - - The sense of touch delivers impressions of a food's texture to us through oral sensations or the skin.
  - - - Types of panels
        
        Descriptive panel
        
        Consumer panel
      - Panel selection
        
        They are in good health and free of illness related to sensory properties, such as chronic colds, food allergies, or diabetes.
        
        They are nonsmokers (smoking can dull olfactory and gustatory sensations).
        
        They are not color blind.
        
        They have no strong likes or dislikes for the food to be tested.
    - - Temperature, Humidity and Air Circulation
        
        The temperature and relative humidity for the sensory evaluation area should be 72-75°F (22-24°C) and 45-55%, respectively.
      - Color and Lighting
        
        The color and lighting in the sensory lab should be planned to permit adequate viewing of samples while minimizing distractions
        
        The walls of the sensory evaluation area should be off-white; the absence of hues of any color will prevent unwanted effects on food appearance.
    - - Sample Preparation
        
        Food samples must be of the same size (usually enough for two bites or sips) and from the same portion of the food
        
        The sensory analyst should determine and control the amount of product to be used in all the tests
        
        The sensory analyst should be very careful to standardize all serving procedures and sample preparation techniques except the variable under evaluation.
      - Sample temperature
        
        Samples must be presented at the same temperature, which must be specified in the test protocol.
      - Presentation
        
        Samples should be presented in containers or on plates that are the same size, shape, and color.
        
        White or clear containers are usually chosen so as not to influence panelists" perceptions of the food's color.