Sensory Evaluation of Foods MCQs

1. Sensory evaluation of food involves:
(A) Chemical testing
(B) Using human senses to evaluate food characteristics
(C) Instrumental analysis only
(D) Computerized scanning

2. The five basic human senses used in sensory evaluation are:
(A) Sight, smell, taste, touch, and hearing
(B) Taste, color, sound, memory, and vision
(C) Smell, strength, hearing, balance, and touch
(D) None of these

3. The five basic tastes are:
(A) Sweet, sour, salty, bitter, umami
(B) Spicy, cool, hot, tangy, bland
(C) Sweet, soft, hard, spicy, bitter
(D) Sour, sweet, crunchy, spicy, salty

4. The term “umami” represents:
(A) Sourness
(B) Sweetness
(C) Bitterness
(D) Savory taste due to glutamates

5. The main purpose of sensory evaluation is to:
(A) Determine chemical composition
(B) Measure consumer response and food quality
(C) Replace marketing strategies
(D) Assess cost

6. Which of the following is not a sensory attribute?
(A) Color
(B) Texture
(C) Caloric value
(D) Flavor

7. Analytical tests in sensory evaluation are used to:
(A) Design packaging
(B) Gather consumer opinions
(C) Estimate product price
(D) Detect small differences between samples

8. A hedonic test measures:
(A) Aroma intensity
(B) Texture only
(C) Consumer liking or preference
(D) Nutrient level

9. The triangle test involves:
(A) Three samples — two identical and one different
(B) Three identical samples
(C) Three consumers testing one product
(D) A triangle-shaped sample

10. In paired comparison test, panelists:
(A) Compare four samples
(B) Compare two samples for a specific attribute
(C) Test only one sample
(D) Rank five samples

11. Sensory fatigue refers to:
(A) Sample oxidation
(B) Sleepiness
(C) Change in color perception
(D) Loss of sensitivity due to repeated testing

12. The term “flavor” is a combination of:
(A) Smell and texture
(B) Taste and color
(C) Taste and aroma
(D) Color and appearance

13. Which part of the tongue is most sensitive to sweetness?
(A) Tip of the tongue
(B) Back of the tongue
(C) Sides of the tongue
(D) Center of the tongue

14. Objective evaluation of food refers to:
(A) Human sensory judgment
(B) Instrumental measurement of food quality
(C) Consumer testing
(D) Psychological testing

15. Sensory panels are divided mainly into:
(A) Trained and untrained panels
(B) Male and female panels
(C) Local and foreign panels
(D) Small and large panels

16. Descriptive analysis is used to:
(A) Measure consumer liking
(B) Quantify specific sensory attributes
(C) Estimate product cost
(D) Check chemical composition

17. Threshold test determines:
(A) The minimum detectable concentration of a stimulus
(B) The maximum sweetness level
(C) The color of packaging
(D) Consumer preference

18. Appearance of food includes:
(A) Aroma only
(B) Taste only
(C) Color, shape, size, and surface texture
(D) Sound only

19. A “blind test” means:
(A) Testing in the dark
(B) The sample has no flavor
(C) The tester does not know the sample identity
(D) A test for vision

20. Sensory booths are designed to:
(A) Measure chemical properties
(B) Store samples
(C) Display advertisements
(D) Minimize distractions and biases during testing

21. Texture perception is mainly related to:
(A) Touch and mouthfeel
(B) Sight only
(C) Smell
(D) Sound

22. Which color is often associated with sweetness?
(A) Blue
(B) Pink or red
(C) Green
(D) Black

23. Sensory evaluation data is often analyzed using:
(A) Financial software
(B) Chemical formulas
(C) Marketing surveys
(D) Statistical methods like ANOVA

24. The word “odor” refers to:
(A) Visual impression
(B) Taste only
(C) Smell perceived through the nose
(D) Touch feeling

25. Discrimination tests are used to:
(A) Determine if differences exist between samples
(B) Measure intensity
(C) Rate liking
(D) Identify best packaging

26. Which instrument is commonly used for color measurement in food?
(A) pH meter
(B) Colorimeter
(C) Texture analyzer
(D) Spectrometer

27. Aroma compounds are perceived through:
(A) Skin pores
(B) Taste buds
(C) Eyes
(D) Olfactory receptors in the nose

28. “Aftertaste” is the flavor perceived:
(A) During chewing only
(B) Before tasting
(C) After swallowing the food
(D) While smelling

29. Quantitative Descriptive Analysis (QDA) is used to:
(A) Measure sweetness only
(B) Test consumer preference only
(C) Profile food samples using trained panelists
(D) Evaluate packaging design

30. Flavor fatigue occurs when:
(A) Continuous exposure reduces ability to perceive flavor
(B) Food is too hot
(C) Food is cold
(D) Aroma is strong

31. The sense most important in identifying flavor is:
(A) Vision
(B) Touch
(C) Smell
(D) Hearing

32. Which factor can affect sensory evaluation results?
(A) Lighting, temperature, and environment
(B) Chemical formula only
(C) Machine type
(D) Packaging size

33. Sensory bias occurs when:
(A) Food is colorless
(B) Samples are identical
(C) Panelists are influenced by non-sensory factors
(D) Testing is repeated

34. A “ranking test” requires panelists to:
(A) Eliminate samples
(B) Rate sweetness
(C) Choose one sample only
(D) Order samples based on intensity or preference

35. In a duo-trio test, the panelist:
(A) Compares two samples with a reference
(B) Ranks four samples
(C) Tests one sample repeatedly
(D) Measures aroma intensity

36. The bitterness of caffeine is best detected by:
(A) Tip of the tongue
(B) Sides of the tongue
(C) Taste buds at the back of the tongue
(D) Center of the tongue

37. Flavor profile analysis is a:
(A) Consumer test
(B) Discrimination test
(C) Descriptive test method
(D) Threshold test

38. “Color blindness” in sensory evaluation can lead to:
(A) Taste loss
(B) Errors in color-based judgments
(C) Texture change
(D) Smell confusion

39. Palate cleansing between samples is done to:
(A) Avoid carryover effects between samples
(B) Reduce hunger
(C) Improve color visibility
(D) Change test order

40. The best time for sensory testing is usually:
(A) Immediately after meals
(B) Late night
(C) Mid-morning or mid-afternoon
(D) Early morning fasting

41. Sensory evaluation contributes to:
(A) Product development and quality control
(B) Cost estimation
(C) Packaging design
(D) Nutrient analysis only

42. Which factor affects taste perception?
(A) Sound
(B) Lighting
(C) Room size
(D) Temperature of food

43. The main purpose of control samples is to:
(A) Serve as a standard for comparison
(B) Confuse panelists
(C) Reduce testing time
(D) Replace replications

44. In sensory testing, “panel leader” is responsible for:
(A) Analyzing color only
(B) Tasting all samples
(C) Organizing and supervising tests
(D) Recording finance data

45. The “Just About Right (JAR)” scale is used to:
(A) Measure color only
(B) Rank food by price
(C) Assess whether attribute intensity is optimal
(D) Identify threshold level

46. Which sensory test measures differences without identifying direction?
(A) Paired preference test
(B) Difference test
(C) Ranking test
(D) Hedonic test

47. The “9-point hedonic scale” ranges from:
(A) Sour to sweet
(B) Soft to hard
(C) Dislike extremely to like extremely
(D) Light to dark

48. The psychological influence on sensory perception is called:
(A) Halo effect
(B) Texture bias
(C) Flavor fatigue
(D) Odor masking

49. Which sense is least involved in sensory testing of food?
(A) Sight
(B) Taste
(C) Smell
(D) Hearing

50. The ultimate goal of sensory evaluation is:
(A) To design packaging
(B) To reduce testing cost
(C) To ensure food meets consumer expectations and quality standards
(D) To increase production speed