Sensory vocabulary poster
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These words may be used to describe either appearance or texture of food products. Odour and taste work together to produce a flavour. These words may be used to describe either odour or taste of food products. SENSORY VOCABULARY crystalline fizzy heavy wet cuboid stringy flat dull fragile aromatic floral rotten perfumed acrid musty scented fragrant pungent rancid tart bland acidic strong spicy citrus mild tainted weak savoury tangy hot sour sharp firm flaky smooth fluffy crumbly lumpy crisp hard mushy sticky waxy clammy stodgy sandy tender brittle rubbery short soft close bubbly tacky open gritty dry rich salty Sensory evaluation involves using one or more tests to determine different characteristics of food such as appearance, odour, taste and texture. A wide range of vocabulary is used to describe sensory characteristics of food products. The nose detects volatile aromas released from food. An odour may be described by association with a particular food, eg herby, cheesy, fishy. The intensity can also be recorded. A product’s size, shape, colour and surface texture can be described, eg large, small, oblong, square, yellow, pink, rough. O DOUR TASTE A PPEARANCE T EXTURE The tongue can detect four basic tastes: sweet, sour, salt and bitter. Tastes may be described by association with a particular food, eg meaty, minty or fruity. The intensity can also be recorded. Texture may be assessed through touch. When food is placed in the mouth, the surface of the tongue and other sensitive skin reacts to the feel of the surface of the food. Different sensations are felt as the food is chewed. bitter sweet cool zesty warm
Transcript of Sensory vocabulary poster
These words may be used to describe either
appearance or texture of
food products.
Odour and taste work together toproduce a flavour. These words may be used to describe either odour or taste of food products.
SENSORYVOCABULARY
crystallinefizzy
heavy
wet
cuboid
stringy
flat
dullfragile
aromatic
floral rotten
perfumed acrid musty
scentedfragrant pungent
rancid tart
bland
acidic strong
spicycitrus mild
tainted weak
savoury
tangyhot sour sharp
firm
flaky
smooth
fluffy crumbly
lumpy
crisp
hard mushy
sticky
waxy
clammy stodgy
sandy
tender
brittle rubbery short
soft
close
bubbly tacky
open
gritty
dry
rich salty
Sensory evaluation involves using one or more tests to determine different characteristics of food
such as appearance, odour, taste and texture. A wide range of vocabulary
is used to describe sensory characteristics of
food products.
The nose detects volatile aromas released fromfood. An odour may be described by association witha particular food, eg herby, cheesy, fishy. Theintensity can also be recorded.
A product’s size, shape, colour and surface texturecan be described, eg large, small, oblong, square,yellow, pink, rough.
OD O U R
TA S T E
AP P E A R A N C E
TE X T U R E
The tongue can detect four basic tastes: sweet, sour, salt and bitter. Tastes may be described byassociation with a particular food, eg meaty, mintyor fruity. The intensity can also be recorded.
Texture may be assessed through touch. When food is placed in the mouth, the surface of the tongue and other sensitive skin reacts to the feel of thesurface of the food. Different sensations are felt asthe food is chewed.
bittersweet cool zesty warm
