Q1. In _______ scales, numbers represent labels or category names and have no real numerical value.

1. Ordinal
2. Nominal
3. Ratio
4. Interval

ANSWER: B. Nominal scales

• Explanation – Numbers on nominal scales are labels or category names and have no numerical value. Panelists can, for example, use a nominal scale to determine smell qualities of tomato sauces, with 1 denoting fruity, 2 denoting sweet, 3 denoting spicy, and 4 denoting pungent. The number of each olfactory characteristic present in each sample is recorded by the panelists, and the frequency of each characteristic’s occurrence is tabulated by the panel leader for each sample.

READ MORE – Food Science and Technology Quiz (11/08/2021)

Q2. _______ are references against which all other samples are compared in sensory testing.

1. Designated reference samples
2. Standards
3. Hidden reference
4. Blind control

ANSWER: A. Designated reference samples

• Explanation: When conducting sensory tests across several weeks or months, or when testing must be done at widely spaced periods, as when studying storage effects, it is almost mandatory to employ a specified reference. This can be chosen from among the actual foods or samples to be analyzed, or it can be a similar food product.

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Q3. Reference samples which are used to mark points on a scale, or to calibrate the scale, are often called

1. Blind control
2. Standards
3. Hidden reference
4. None of the above

ANSWER: B. Standards

• Explanation – Standards are reference samples that are used to indicate points on a scale or to calibrate the scale. These examples could be of food that is comparable to the one being evaluated, or they could be completely different. Many references (standards) may be required if a multitude of product qualities are being examined.

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Q4. _______ can occur when panelists are given too much information about the nature of the experiment before tests are conducted.

1. Positional errors
2. Stimulus errors
3. Expectation errors
4. Both A and B

ANSWER – C. Expectation errors

• Explanation: When panelists are given too much information about the purpose of the experiment or the sorts of samples before the tests are completed, expectation mistakes might develop. If the panelists anticipate finding particular differences between the samples, they will look for them. Panelists should only be provided the information they need to complete their tasks, and they should be discouraged from discussing their decisions with one another while the experiment is running.

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Q5. ______ occur when panelists are influenced by irrelevant sample differences such as differences in the size, shape, or color of food samples presented.

1. Stimulus error
2. Contrast error
3. Positional error
4. Expectational error

ANSWER: A. Stimulus error

• Explanation: When panelists are influenced by irrelevant sample characteristics, such as differences in the size, shape, or colour of the food samples presented, stimulus mistakes result. Panelists may give a food a higher score for flavour intensity if the colour intensity is higher, even if the two attributes are unrelated. To reduce stimulus errors, the samples given should be identical in all aspects except the one(s) being evaluated.

READ MORE – Food Science & Technology (10-12-2021)

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