14.1: Appendix A - Terms Used in Evaluating Food Products
- Page ID
- 29459
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\(\newcommand{\avec}{\mathbf a}\) \(\newcommand{\bvec}{\mathbf b}\) \(\newcommand{\cvec}{\mathbf c}\) \(\newcommand{\dvec}{\mathbf d}\) \(\newcommand{\dtil}{\widetilde{\mathbf d}}\) \(\newcommand{\evec}{\mathbf e}\) \(\newcommand{\fvec}{\mathbf f}\) \(\newcommand{\nvec}{\mathbf n}\) \(\newcommand{\pvec}{\mathbf p}\) \(\newcommand{\qvec}{\mathbf q}\) \(\newcommand{\svec}{\mathbf s}\) \(\newcommand{\tvec}{\mathbf t}\) \(\newcommand{\uvec}{\mathbf u}\) \(\newcommand{\vvec}{\mathbf v}\) \(\newcommand{\wvec}{\mathbf w}\) \(\newcommand{\xvec}{\mathbf x}\) \(\newcommand{\yvec}{\mathbf y}\) \(\newcommand{\zvec}{\mathbf z}\) \(\newcommand{\rvec}{\mathbf r}\) \(\newcommand{\mvec}{\mathbf m}\) \(\newcommand{\zerovec}{\mathbf 0}\) \(\newcommand{\onevec}{\mathbf 1}\) \(\newcommand{\real}{\mathbb R}\) \(\newcommand{\twovec}[2]{\left[\begin{array}{r}#1 \\ #2 \end{array}\right]}\) \(\newcommand{\ctwovec}[2]{\left[\begin{array}{c}#1 \\ #2 \end{array}\right]}\) \(\newcommand{\threevec}[3]{\left[\begin{array}{r}#1 \\ #2 \\ #3 \end{array}\right]}\) \(\newcommand{\cthreevec}[3]{\left[\begin{array}{c}#1 \\ #2 \\ #3 \end{array}\right]}\) \(\newcommand{\fourvec}[4]{\left[\begin{array}{r}#1 \\ #2 \\ #3 \\ #4 \end{array}\right]}\) \(\newcommand{\cfourvec}[4]{\left[\begin{array}{c}#1 \\ #2 \\ #3 \\ #4 \end{array}\right]}\) \(\newcommand{\fivevec}[5]{\left[\begin{array}{r}#1 \\ #2 \\ #3 \\ #4 \\ #5 \\ \end{array}\right]}\) \(\newcommand{\cfivevec}[5]{\left[\begin{array}{c}#1 \\ #2 \\ #3 \\ #4 \\ #5 \\ \end{array}\right]}\) \(\newcommand{\mattwo}[4]{\left[\begin{array}{rr}#1 \amp #2 \\ #3 \amp #4 \\ \end{array}\right]}\) \(\newcommand{\laspan}[1]{\text{Span}\{#1\}}\) \(\newcommand{\bcal}{\cal B}\) \(\newcommand{\ccal}{\cal C}\) \(\newcommand{\scal}{\cal S}\) \(\newcommand{\wcal}{\cal W}\) \(\newcommand{\ecal}{\cal E}\) \(\newcommand{\coords}[2]{\left\{#1\right\}_{#2}}\) \(\newcommand{\gray}[1]{\color{gray}{#1}}\) \(\newcommand{\lgray}[1]{\color{lightgray}{#1}}\) \(\newcommand{\rank}{\operatorname{rank}}\) \(\newcommand{\row}{\text{Row}}\) \(\newcommand{\col}{\text{Col}}\) \(\renewcommand{\row}{\text{Row}}\) \(\newcommand{\nul}{\text{Nul}}\) \(\newcommand{\var}{\text{Var}}\) \(\newcommand{\corr}{\text{corr}}\) \(\newcommand{\len}[1]{\left|#1\right|}\) \(\newcommand{\bbar}{\overline{\bvec}}\) \(\newcommand{\bhat}{\widehat{\bvec}}\) \(\newcommand{\bperp}{\bvec^\perp}\) \(\newcommand{\xhat}{\widehat{\xvec}}\) \(\newcommand{\vhat}{\widehat{\vvec}}\) \(\newcommand{\uhat}{\widehat{\uvec}}\) \(\newcommand{\what}{\widehat{\wvec}}\) \(\newcommand{\Sighat}{\widehat{\Sigma}}\) \(\newcommand{\lt}{<}\) \(\newcommand{\gt}{>}\) \(\newcommand{\amp}{&}\) \(\definecolor{fillinmathshade}{gray}{0.9}\)Visual Evaluation:
Appearance – aspect or contour
| broken | frothy | rough | smooth |
| cloudy | greasy | scum | sparkling |
| clear | lustrous | sediment | stringy |
| crumble | muddy | shiny | translucent |
| curdled | opaque | shriveled | dull |
| plump | shrunken |
Color – normal for substance, pleasing to the eye
| bright | faded | normal | snowy white |
| creamy | gray | off-color | yellow |
| discolored | greenish | pale | dull |
| golden brown | rich |
Shape – proportionate dimensions
| broken | irregular | thick | even |
| oval | thin | flat | round |
| uneven |
Size
| irregular | medium | uniform | large |
| small |
Grain – structural quality – such as crystals in candies and ice creams, size of pores in cake and bread, thickness of cell walls in breads or cakes
| amorphous | fine | granular | coarse |
| foamy | heavy | crystalline | grainy |
| porous |
Flavor Characteristics:
Odor – volatile substances affecting sense of smell
| acid | burnt | fragrant | weak |
| acrid | delicate | strong |
Taste – sensations produced by substances listed
| bitter | salty | sweet | sour |
Flavor – quality which affects the relish, zest or savor. Combination of taste and odor
| astringent | delicate | raw | starch |
| bland | flat | rich | stimulating |
| blended | mellow | scorched | strong |
| brisk | pungent | stale | tasteless |
| burned |
Mouthfeel and Texture Characteristics:
Consistency – degree of firmness, density, viscosity, fluidity, plasticity, resistant to movement
| brittle | frothy | runny | soggy |
| crisp | full-bodied | syrupy | hard |
| crumbly | gummy | solid | mealy |
| curdled | liquid | stiff | thin |
| firm | rubbery | soft |
Lightness – well leavened, not dense; having low specific gravity
| fluffy | light in weight for size | porous |
Moistness – degree of moisture. In fruits and meats called juiciness
| dry | moist | water |
Tenderness – ease with which can be cut, broken, pulled apart or masticated
| tender | tough |
Texture – feel of substance between fingers or in the mouth; differences caused by grain, tenderness, moisture content, etc.
| brittle | granular | oily | smooth |
| chewy | limp | pasty | soggy |
| fibrous | lumpy | rubbery | sugary |
| firm | mealy | slimy | stringy |
| grainy | mushy |