Sensory Analysis- Food Properties Assignment Example | Topics and Well Written Essays - 2500 words

Sensory Analysis- Food Properties - Assignment Example This technique is the most appropriate because it can analyze each pixel found on every food surface. It can also quantify the characteristics of the food’s surfaces and the defects that can possibly be on that surface. Different foods have different smells. This due to the different types of perfumes used during the manufacture of the foods. The perfumes used can be either natural or artificial. Natural perfumes can extract from natural sources where they are purified before they are added to the food. On the other hand, artificial sources are produced by mixing different naturally produced aroma together. This will produce different smell from the two natural sources (Gacula 2008). The taste cereals vary from one cereal to another. Tastes can be evaluated from sweet, bitter, sour, and salty. This is each cereal tastes differently from each other. This can be due to the natural sources or the different ways in which they are manufactured. Salty taste can be due to the salts added during processing of the cereal in the factory. Sweet taste is mainly caused by addition of sugary flavors to then cereal during manufacturing. Bitter and sour tastes are caused by addition of acidic flavors to then cereal. This will increase the acidic content of the cereal. Organic or inorganic amino acids are the one used to produce the sour tastes to then cereals (Gacula 2008). Color of every food can add flavor to it. Colors have different effects on cereals. Colors like red, can add sweetness to the cereals as compared to the dark colors. Colors also can be used to as a force of attraction to the customers. People are attracted by colors in different ways. When choosing the color to used in a particular food, people’s interests should be considered to ensure that food is highly marketed. One can be attracted by the way food is colored before they even taste that food (Jelen, 2012). Selection of panels to train as