astringency - the ability of a substance to draw up the muscles in the mouth, brittleness - the quality of how easily a food shatters or breaks apart, chewiness - the quality of how well one part of a food slides past another without breaking, colorimeter - a device that measures the color of foods in terms of hue, value, and chroma, consistency - the thinness or thickness of a product, consumer taste panel - consumers representing the buying public that evaluate food products to determine what the average consumer will prefer, firmness - a food's resistance to pressure, graininess - the size of the particles in a food product, olfactory bulb - a bundle of nerve fibers located at the base of the brain behind the bridge of the nose, sensory evaluation - the human analysis of the taste, smell, sound, fell, and appearance of food, taste bias - the like or dislike of a food based on a positive or negative experience with the food, taste test panel - a group of people who evaluate the flavor, texture, appearance, and aroma of food products, texture - the way a food product feels to the fingers, tongue, teeth, and palate (roof of the mouth), volatile - substance containing particles that evaporate or become gaseous quickly (usually causing a strong aroma/smell),

Foods Ch.3 Vocab Review

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