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Select which of the following statement(s) are correct

Select the correct answer(s).  

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Aroma and Flavour preferences are based on a mix of ‘Nature and Nurture’

Aroma and Flavour preferences are purely based on our physiology

none

Select the main contributing elements of Flavour

Select the correct answer(s).  

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Viscosity

Smell

Trigeminal

Taste

Temperature

Mouthfeel

none

Select which of the following statement(s) are correct (Note : more than one statement may be correct – select all correct statements)

Select the correct answer(s).  

(0/0)

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Adaptation is when you learn to detect and recognise an aroma and flavour and then find it extremely easy to subsequently identify

If your nose becomes fatigued you might as well give up for the day

You can avoid nose fatigue altogether if you follow the special Aroma Academy nosing methodology

You must be aware of nose fatigue and you must take regular breaks when nosing beverages or foods

The concept of nose fatigue is a myth – it does not exist

none

The brain senses aromas via the:

Select the correct answer(s).  

(0/0)

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Nose and tearducts

Mouth

Nose

Nose and mouth

none

If an individual cannot smell anything, they are described as:

Select the correct answer(s).  

(0/0)

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Olfactic

Trigemic

Olfactiv

Anosmic

none

What is “adaptation”? Select the correct description(s).

Select the correct answer(s).  

(0/0)

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your ‘nose/brain’ tunes out from the aroma and you can no longer consciously smell it

Only a few people with very sensitive noses are not affected by adaptation

after nosing an aroma

Everyone is affected by adaptation

Only a few people with highly sensitive noses are affected by adaptation

Adaptation is when

none

Select the following statement(s) that are correct

Select the correct answer(s).  

(0/0)

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Having one real expert “nose” is the main thing to ensure consistency of product flavour profiles

Most people in a group will have a very similar sense of smell

It is important to have a number of qualified/competent people on a sensory panel to ensure consistency of product flavour profiles

A person may be very sensitive to one part of the aroma/flavour spectrum but very insensitive to a different part of the aroma/flavour spectrum

none

Select which of the following statement(s) are correct

Select the correct answer(s).  

(0/0)

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A KIO is a molecule which is the major % component of a beverage and yet has very limited aroma/flavour impact

A KIO is a molecule which is the major % component of a beverage and has the major aroma/flavour impact

A KIO is a molecule which is a very minor % component of a beverage yet has the major aroma/flavour impact

none

The Trigeminal effect provides a sensation of

Select the correct answer(s).  

(0/0)

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Sweetness and sourness

Saltiness or bitterness

Temperature and texture

Fruitiness

none

Select the following statement(s) that are correct:

Select the correct answer(s).  

(0/0)

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they will be very sensitive across the complete spectrum

If a person is shown to be very sensitive to one part of the aroma/flavour spectrum

People are typically good or bad smellers

There is a significant variation in the sensitivity of individuals to different parts of the aroma/flavour spectrum

Most people in a group will have a very similar sense of smell

There is no significant variation in the sensitivity of individuals to different parts of the aroma/flavour spectrum

none

Select the main elements of Taste:

Select the correct answer(s).  

(0/0)

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Salty

Sour

Buttery

Spicy

Umami

Sweet

Bitter

Citrus

Floral

none

SSC describes:

Select the correct answer(s).  

(0/0)

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Sensory

Smell

Charge

Size

Shape

Citrus

Smell

Charge

Citrus

Sugar

Salt

none

Select the largest contributor to Flavour

Select the correct answer(s).  

(0/0)

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Mouthfeel

Viscosity

Smell

Trigeminal

Taste

Temperature

none

The Aroma Academy represents the three main elements of Flavour as:

Select the correct answer(s).  

(0/0)

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tVt

tSv

sTs

tSt