Sensory Evaluation of Food

  1. Human Sensory System
    1. Fundamentals of Sensory Perception
      1. Sensory Organs and Receptors
        1. Signal Transduction Pathways
          1. Neural Processing
            1. Brain Integration
              1. Individual Differences
                1. Genetic Variations
                2. Visual Perception
                  1. Anatomy of Visual System
                    1. Visual Processing Pathways
                      1. Color Perception
                        1. Color Vision Mechanisms
                          1. Color Measurement Systems
                            1. Color Standards
                              1. Influence on Food Expectation
                              2. Shape and Size Perception
                                1. Portion Size Effects
                                  1. Geometric Form Recognition
                                    1. Influence on Quality Perception
                                    2. Surface Properties
                                      1. Glossiness
                                        1. Dullness
                                          1. Surface Texture
                                            1. Surface Irregularities
                                            2. Transparency and Opacity
                                              1. Clarity in Beverages
                                                1. Cloudiness Assessment
                                                  1. Turbidity Effects
                                                2. Olfactory Perception
                                                  1. Anatomy of Olfactory System
                                                    1. Olfactory Epithelium
                                                      1. Olfactory Bulb
                                                        1. Neural Pathways
                                                        2. Types of Olfaction
                                                          1. Orthonasal Olfaction
                                                            1. Retronasal Olfaction
                                                              1. Differences in Perception
                                                              2. Odor Classification
                                                                1. Odor Families
                                                                  1. Descriptive Terminology
                                                                    1. Odor Wheels
                                                                    2. Olfactory Thresholds
                                                                      1. Detection Thresholds
                                                                        1. Recognition Thresholds
                                                                          1. Difference Thresholds
                                                                          2. Olfactory Adaptation
                                                                            1. Mechanisms of Adaptation
                                                                              1. Fatigue Effects
                                                                                1. Recovery Patterns
                                                                              2. Gustatory Perception
                                                                                1. Anatomy of Gustatory System
                                                                                  1. Taste Buds Structure
                                                                                    1. Types of Papillae
                                                                                      1. Distribution on Tongue
                                                                                        1. Neural Pathways
                                                                                        2. Basic Tastes
                                                                                          1. Sweet
                                                                                            1. Chemical Mechanisms
                                                                                              1. Receptor Types
                                                                                                1. Common Sources
                                                                                                2. Sour
                                                                                                  1. Acid Detection
                                                                                                    1. pH Relationships
                                                                                                      1. Common Sources
                                                                                                      2. Salty
                                                                                                        1. Sodium Detection
                                                                                                          1. Other Salt Types
                                                                                                            1. Common Sources
                                                                                                            2. Bitter
                                                                                                              1. Protective Function
                                                                                                                1. Receptor Diversity
                                                                                                                  1. Common Sources
                                                                                                                  2. Umami
                                                                                                                    1. Glutamate Detection
                                                                                                                      1. Savory Perception
                                                                                                                        1. Common Sources
                                                                                                                      2. Taste Interactions
                                                                                                                        1. Mixture Suppression
                                                                                                                          1. Enhancement Effects
                                                                                                                            1. Masking Phenomena
                                                                                                                            2. Factors Affecting Taste
                                                                                                                              1. Temperature Effects
                                                                                                                                1. Concentration Effects
                                                                                                                                  1. pH Influences
                                                                                                                                    1. Viscosity Effects
                                                                                                                                  2. Tactile Perception
                                                                                                                                    1. Anatomy of Somatosensory System
                                                                                                                                      1. Mechanoreceptors
                                                                                                                                        1. Thermoreceptors
                                                                                                                                          1. Nociceptors
                                                                                                                                            1. Neural Pathways
                                                                                                                                            2. Texture Perception
                                                                                                                                              1. Mechanical Properties
                                                                                                                                                1. Hardness
                                                                                                                                                  1. Cohesiveness
                                                                                                                                                    1. Elasticity
                                                                                                                                                      1. Adhesiveness
                                                                                                                                                        1. Viscosity
                                                                                                                                                          1. Brittleness
                                                                                                                                                          2. Geometrical Properties
                                                                                                                                                            1. Particle Size
                                                                                                                                                              1. Particle Shape
                                                                                                                                                                1. Particle Orientation
                                                                                                                                                                2. Surface Properties
                                                                                                                                                                  1. Moisture Content
                                                                                                                                                                    1. Fat Content
                                                                                                                                                                      1. Roughness
                                                                                                                                                                    2. Chemical Feeling Factors
                                                                                                                                                                      1. Astringency
                                                                                                                                                                        1. Tannin Effects
                                                                                                                                                                          1. Protein Precipitation
                                                                                                                                                                            1. Common Examples
                                                                                                                                                                            2. Pungency
                                                                                                                                                                              1. Capsaicin Mechanisms
                                                                                                                                                                                1. Heat Sensation
                                                                                                                                                                                  1. Common Examples
                                                                                                                                                                                  2. Cooling Sensations
                                                                                                                                                                                    1. Menthol Effects
                                                                                                                                                                                      1. Cooling Compounds
                                                                                                                                                                                        1. Common Examples
                                                                                                                                                                                        2. Metallic Sensations
                                                                                                                                                                                          1. Metal Ion Detection
                                                                                                                                                                                            1. Common Causes
                                                                                                                                                                                        3. Auditory Perception
                                                                                                                                                                                          1. Role in Food Evaluation
                                                                                                                                                                                            1. Mastication Sounds
                                                                                                                                                                                              1. Chewing Mechanics
                                                                                                                                                                                                1. Sound Generation
                                                                                                                                                                                                2. Texture-Sound Relationships
                                                                                                                                                                                                  1. Crispness
                                                                                                                                                                                                    1. Crunchiness
                                                                                                                                                                                                      1. Brittleness
                                                                                                                                                                                                      2. Carbonation Effects
                                                                                                                                                                                                        1. Fizz Perception
                                                                                                                                                                                                          1. Sound Characteristics
                                                                                                                                                                                                        2. Multisensory Integration
                                                                                                                                                                                                          1. Flavor Formation
                                                                                                                                                                                                            1. Taste-Aroma Interactions
                                                                                                                                                                                                              1. Cross-Modal Effects
                                                                                                                                                                                                              2. Texture-Flavor Interactions
                                                                                                                                                                                                                1. Release Mechanisms
                                                                                                                                                                                                                  1. Perception Timing
                                                                                                                                                                                                                  2. Temperature Effects
                                                                                                                                                                                                                    1. Thermal Perception
                                                                                                                                                                                                                      1. Impact on Other Senses
                                                                                                                                                                                                                      2. Sensory Conflicts
                                                                                                                                                                                                                        1. Resolution Mechanisms
                                                                                                                                                                                                                          1. Dominance Patterns

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                                                                                                                                                                                                                      1. Introduction to Sensory Evaluation

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                                                                                                                                                                                                                      3. Principles of Sensory Testing