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By Schoder R.V., Horrigan V.C.

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Chapter 2 food samples are presented to taste panel participants, who evaluate the foods according to specific standards for appearance, odor, taste, texture, and sound. FIGURE 2-2 Food Evaluation 25 Taste test panel at NASA. Taste Panels The individuals on a taste panel can range from randomly selected members of the population to experts who are highly trained in tasting a particular food or beverage (Figure 2-2). Vintners and brewers rely on the latter types of skilled tasters to evaluate the proper timing for each step in the process of making wine or beer (13).

28. Ensminger AH, et al. Foods and Nutrition Encyclopedia. CRC Press, 1994. 29. Faridi Z, VY Njike, S Dutta, S Ali, and DL Katz. Acute dark chocolate and cocoa ingestion and endothelial function: A randomized controlled crossover trial. American Journal of Clinical Nutrition 88:58–63, 2008. 30. Ferguson LR. Nutrigenomics approaches to functional foods. Journal of the American Dietetic Association 109(3):452–458, 2009. 31. Finucane ML, and JL Holup. Psychosocial and cultural factors affecting the perceived risk of genetically modified food: An overview of the literature.

78. 79. 80. 81. 82. 83. 84. 85. 86. 87. 88. Food Selection 21 Journal of the American Dietetic Association 101(11):1306, 2001. Pew Initiative on Food and Biotechnology. Application of biotechnology for functional foods. Pew Charitable Trusts website. http://pewagbiotech. org/research/functionalfoods/. Pike OA. The Church of Jesus Christ of Latter-Day Saints: Dietary practices and health. Food Technology 46(10):118–121, 1992. Porzio MA. Flavor delivery and product development. Food Technology 61(1):22–29, 2007.

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