Food Science Chapter 3 Exam | Questions with 100% Correct Answers | Updated
&Verified | 2024-2025 | 100% Score
sensory evaluation - ✔✔the human analysis of the taste, smell, sound, feel, and appearance of food
culture - ✔✔the beliefs and behaviors followed by a group of people and passed on from one
generation to another
volatile - ✔✔the property of evaporating quickly
olfactory bulb - ✔✔a bundle of nerve fibers located at the base of the brain behind the bridge of the
nose
chroma - ✔✔the intensity of a color
texture - ✔✔the way a product feels to the fingers, tongue, teeth, and palate
consistency - ✔✔the thinness or thickness of a food product, which can be measured in terms of
pourability
colorimeter - ✔✔a device that measures the color of foods in terms of value, hue, and chroma
flavor - ✔✔the combined effect of taste and aroma
taste test panel - ✔✔a group of people who evaluate the flavor, texture, appearance, and aroma of food
products
aroma - ✔✔odor
appearance - ✔✔the shape, size, color, and condition of a product
&Verified | 2024-2025 | 100% Score
sensory evaluation - ✔✔the human analysis of the taste, smell, sound, feel, and appearance of food
culture - ✔✔the beliefs and behaviors followed by a group of people and passed on from one
generation to another
volatile - ✔✔the property of evaporating quickly
olfactory bulb - ✔✔a bundle of nerve fibers located at the base of the brain behind the bridge of the
nose
chroma - ✔✔the intensity of a color
texture - ✔✔the way a product feels to the fingers, tongue, teeth, and palate
consistency - ✔✔the thinness or thickness of a food product, which can be measured in terms of
pourability
colorimeter - ✔✔a device that measures the color of foods in terms of value, hue, and chroma
flavor - ✔✔the combined effect of taste and aroma
taste test panel - ✔✔a group of people who evaluate the flavor, texture, appearance, and aroma of food
products
aroma - ✔✔odor
appearance - ✔✔the shape, size, color, and condition of a product
