Solutions were prepared prior to entering the lab. Each station samples used randomized numbers to ensure objectivity. Different types of evaluation tests were used per station such as triangle, duo-trio and paired comparison. Small cups were placed at each station for pouring the samples. Only about a teaspoon per sample was required for tasting and evaluating. Once the samples were tasted, each were compared not only against each other but also placed into a chart identifying the sample as either no difference, less sweet, less salty, more salty, etc. One of the final tests was to see if color effected flavor. Samples of lemonade were colored with food coloring such as green, orange and blue, then specific flavors were to be described to each. Once all evaluations were made, a key was posted to determine if flavor receptors were attuned to differences to the primary tastes. Results: See appendix for Lab #2. Discussion: Flavor is an important aspect of food and how different primary flavors blend can affect what ingredients are used to develop a recipe. Additionally, certain ingredients added may enhance or inhibit other tastes which can also affect the overall quality of a food. The olfactory receptors in the nose receive odors which contribute to the overall flavors delivered to the taste buds in the mouth. This is why colds may affect or change the taste of food. (McWilliams, Margaret. Foods: Experimental Perspectives. p 46-47.)
Solutions were prepared prior to entering the lab. Each station samples used randomized numbers to ensure objectivity. Different types of evaluation tests were used per station such as triangle, duo-trio and paired comparison. Small cups were placed at each station for pouring the samples. Only about a teaspoon per sample was required for tasting and evaluating. Once the samples were tasted, each were compared not only against each other but also placed into a chart identifying the sample as either no difference, less sweet, less salty, more salty, etc. One of the final tests was to see if color effected flavor. Samples of lemonade were colored with food coloring such as green, orange and blue, then specific flavors were to be described to each. Once all evaluations were made, a key was posted to determine if flavor receptors were attuned to differences to the primary tastes. Results: See appendix for Lab #2. Discussion: Flavor is an important aspect of food and how different primary flavors blend can affect what ingredients are used to develop a recipe. Additionally, certain ingredients added may enhance or inhibit other tastes which can also affect the overall quality of a food. The olfactory receptors in the nose receive odors which contribute to the overall flavors delivered to the taste buds in the mouth. This is why colds may affect or change the taste of food. (McWilliams, Margaret. Foods: Experimental Perspectives. p 46-47.)