From the sensory evaluation perspective, the color of the product beingevaluated __________________. What is the best answer? has psychological characteristics. has physical characteristics. has both psychological and physical characteristics is not commonly used.The temperature of the food or beverage during consumption affects volatilesin the food or beverage and thus the flavor.TSome people are blind to certain odors. This is known as _______ anosmia. anosmia adaptation olfaction. GustationIn assessing or evaluating wine, compared to the other senses, sight providesthe least reliable information. odors flavor texture sightOur armed forces played a role in the evolution/development of the disciplineof sensory evaluation.TIf a wine has some undesirable flavors, the wine may become more desirableby adding vinegar or lemon adding a little amount of salt heating the wine chilling the wineWhich of the following statements is correct? Flavor and taste are the same. Flavor is broader and encompasses taste, aromatics, and chemical feeling. Gustation is the sense of smell. Flavor, aroma, and taste are interchangeable concepts.There is a set of attributes related to the sense of touch that are perceived inthe mouth but are not related to taste. _______ relates to liquid, __________relates to semisolids such as apple sauce or jams, and texture relates to_______ such as crackers, hot dogs, cheese, and more. consistency; viscosity; solids viscosity; consistency, and solids solids, viscosity; consistency viscosity; solids; consistencyHypersensitive vinotypes _______________. love tannic wines that are high in alcohol. tend towards vivid and intense sensory experience of taste, smell, light,touch, and sound. They avoid strong flavors and high alcohol. avoids all types of wines. love wines only produced in old world (France).For the initial sensory evaluation tests, ________________ typically are used toprovide their input on the level of their “liking” on scales (hedonic),preference of one product over another, or preference ranking of severalproducts. Trained experts Consumers or untrained panelists Winemakers SommelierShould we open a white wine ahead of serving it? What is your best answer? yes, all white wines from France (i.e., old world) should be allowed to breathand opened from 1 to 2 hours prior to serving. White wines stored at below 60°F should be allowed to breath and openedfrom 1 to 2 hours prior to serving. The only case where decanting helps white wines is where tartaric crystalshave formed while being stored at a low temperature. Decanting is unnecessary if white wines are produced in warm climates.Wines are estimated to have about ____ odor compounds. 20 200 2000 20000The thermal qualities of wine contribute to the taste of wine.TYou are looking at a white wine that has just been poured, and have yet tosmell or taste it. It is very pale, nearly colorless, albeit with a green tinge.This suggests the wine was Recently made. Harvested early. May be low in alcohol, and light-bodied. Aged for several years. A late-harvest wine. May be high in alcohol, and full-bodied. Neither! Visual stimuli provide no such clues.In sensory evaluation, panel screening and selection is important. Individualsthat have more taste buds on their tongues and can detect bitter notes at lowconcentrations are referred to as low note recognizers slow tasters tolerant tasters super tastersCommonly, you are categorized as a supertaster, if you have more than ____taste buds in a space the size of a hole punch on your tongue. 5 10 30 100We can also experience wine from the perspective of touch.TWhich of the following are a type of sensory test that may be used in thesensory evaluation discipline? Acceptance or preference using consumer panelists. Descriptive analysis using trained expert panelists. Discrimination tests using trained expert panelists. Discrimination tests using consumer panelists. All the above. Only the first and second statement is correct.Olfaction is the sense of _________. smelltouch color textureRecommended methods for evaluating sensory aromas are to take short___________ sniffs and then wait about ____ before repeating. 1-2 seconds; 20 seconds 5 seconds; 1 mins 20 seconds; 1-2 seconds 10 seconds; 2 minsWhat is the logical, or typical, order in which one evaluates the attributes of aproduct, such as wine? (1) appearance, (2) odor, (3) texture, and (4) flavor. (1) odor, (2) texture, (3) flavor, and (4) appearance. (1) appearance, (2) flavor, (3) texture, and (4) odor. (1) texture, (2) flavor, (3) odor, and (4) appearance.When a product (including wine) is presented for sensory evaluation, there isthe logical order to evaluate attributes. What is the last order generally? odor texture flavor AppearanceYou are responsible for your establishment's wine-list. You have had greatsuccess with the 2010 Chateau Sparta Cabernet Sauvignon and have soldyour entire inventory. Your supplier cannot get you anymore, so you arelooking for a new vintage of the estate's acclaimed Cabernet Sauvignon. Toassist, your supplier is arranging a ___________ tasting. horizontal vertical spasmodicWhile there has been some disagreement as to whether _____ really is a taste,it is clearly recognized as a flavor enhancer such as MSG (monosodiumglutamate), producing savory and deliciousness in food. Tannins UmamiOlfaction CarbonationSensory evaluation ___________ is a recognized scientific discipline that typically involves interpretingresponses to stimuli using statistical analysis. is mainly depending on gut feelings. was discovered about 20 years ago. can be only conducted by trained experts.Which of the following statements incorrectly explains the visual aspect ofwine? Pinot Grigio white wine should be clear as compared to a Chardonnay thatwill likely be slightly golden in color. A Pinot Noir from a warm climate will be a light red to bright red in color ascompared to a dark maroon color when produced in cool climates. Wines made from Syrah are often found to be a deep purple to maroon incolor. Rose’ and blush wines can vary considerably but should be a light pink tolight red color.A sensory threshold __________________ varies considerably from person to person. is pretty similar to all people. only relates