ICAR AIEEA-PG Sensory Evaluation & Judging of Dairy Products: practice questions

1 · Physiology of the senses · medium

Samples in a sensory test are labelled with random three-digit codes mainly to avoid:

1. Adaptation to repeated stimuli during a session
2. Central tendency
3. Fatigue
4. The expectation error

2 · Descriptive analysis and hedonic tests · easy

On the nine-point hedonic scale, a score of 5 means:

1. Like extremely
2. Dislike extremely
3. Neither like nor dislike
4. Like moderately

3 · Descriptive analysis and hedonic tests · medium

Which method uses standardised lexicons with absolute intensity scales anchored by reference foods?

1. The Spectrum method
2. The triangle test
3. Check-all-that-apply
4. Paired preference

4 · Scorecards for milk, butter, ghee, cheese, ice cream and fermented milks · medium

A product scores the maximum on a defect-based scorecard. This shows that it:

1. Has no recognised defects
2. Is the product most liked by consumers
3. Has the highest fat content
4. Will have the longest shelf life

5 · Scorecards for milk, butter, ghee, cheese, ice cream and fermented milks · medium

High-quality ghee is expected to show which texture on slow cooling?

1. A smooth, greasy paste
2. Fine, uniform granules
3. Large separate water droplets
4. A foamy layer

6 · Statistics of sensory data · medium

Why is a paired preference test two-sided while a directional paired comparison can be one-sided?

1. Preference tests always use a chance probability of one third
2. Consumers always prefer the first sample
3. Either product could be preferred
4. One-sided tests are not allowed for consumers

7 · Statistics of sensory data · medium

Replicated triangle tests by the same assessors violate independence if assessors differ in ability; this is handled by:

1. Ignoring replicates
2. Beta-binomial models
3. Pearson correlation
4. The hedonic scale

8 · Linking instrumental and sensory data · medium

In instrumental texture profile analysis, hardness is taken as:

1. Peak force in the first compression
2. Work of the second compression divided by the first
3. Height recovered between compressions
4. Negative work to withdraw the probe

9 · Linking instrumental and sensory data · medium

Which compound gives the characteristic green-apple note important to yoghurt flavour?

1. Acetaldehyde
2. Hexanal
3. Methional
4. 2-Heptanone

10 · Consumer testing and shelf-life sensory end points · medium

Consumers for a test of a new cheese should be recruited mainly by:

1. Employment in the dairy plant
2. Use of the product category
3. Willingness to taste anything
4. Height and weight