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Sensory Evaluation of Foods MCQs

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1. Sensory evaluation of food involves:




2. The five basic human senses used in sensory evaluation are:




3. The five basic tastes are:




4. The term “umami” represents:




5. The main purpose of sensory evaluation is to:




6. Which of the following is not a sensory attribute?




7. Analytical tests in sensory evaluation are used to:




8. A hedonic test measures:




9. The triangle test involves:




10. In paired comparison test, panelists:




11. Sensory fatigue refers to:




12. The term “flavor” is a combination of:




13. Which part of the tongue is most sensitive to sweetness?




14. Objective evaluation of food refers to:




15. Sensory panels are divided mainly into:




16. Descriptive analysis is used to:




17. Threshold test determines:




18. Appearance of food includes:




19. A “blind test” means:




20. Sensory booths are designed to:




21. Texture perception is mainly related to:




22. Which color is often associated with sweetness?




23. Sensory evaluation data is often analyzed using:




24. The word “odor” refers to:




25. Discrimination tests are used to:




26. Which instrument is commonly used for color measurement in food?




27. Aroma compounds are perceived through:




28. “Aftertaste” is the flavor perceived:




29. Quantitative Descriptive Analysis (QDA) is used to:




30. Flavor fatigue occurs when:




31. The sense most important in identifying flavor is:




32. Which factor can affect sensory evaluation results?




33. Sensory bias occurs when:




34. A “ranking test” requires panelists to:




35. In a duo-trio test, the panelist:




36. The bitterness of caffeine is best detected by:




37. Flavor profile analysis is a:




38. “Color blindness” in sensory evaluation can lead to:




39. Palate cleansing between samples is done to:




40. The best time for sensory testing is usually:




41. Sensory evaluation contributes to:




42. Which factor affects taste perception?




43. The main purpose of control samples is to:




44. In sensory testing, “panel leader” is responsible for:




45. The “Just About Right (JAR)” scale is used to:




46. Which sensory test measures differences without identifying direction?




47. The “9-point hedonic scale” ranges from:




48. The psychological influence on sensory perception is called:




49. Which sense is least involved in sensory testing of food?




50. The ultimate goal of sensory evaluation is:




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