Need a job?..................
Better lay in a big supply of Ex Lax...
Chris Christie just signed up.
Dave Portnoy is qualified.
Bite it, taste it, chew it, spit it out.
Not all good-
what about Frumundacheese?
or that other, greasy, frothy foul smelling cheese-like substance?
or Toecheese?
Not the job for somebody with food allergies/intolerances, but I can dream.
I won’t be able to tell how good the pizza is until I’ve eaten the whole thing.
So I’d just get fat and have a heart attack...
“on the basis of appearance, texture, taste and aroma attributes”
There’s a LOT more that can go in there.
The five primary flavors are sweet, sour, salty, bitter and savory(umami).
Two of the six secondary flavors are spicy (piquance or pungency), and fatty or oily.
Textures, like crunchy, chewy, crispy, crystalline, powdery, earthy, fishy, juicy, squashy, runny, solid, hard, soft, tough, soggy, firm, and creamy.
Cohesiveness: Degree to which the sample deforms before rupturing when biting with molars.
Density: Compactness of cross section of the sample after biting completely through with the molars.
Dryness: Degree to which the sample feels dry in the mouth.
Fracturability: Force with which the sample crumbles, cracks or shatters. Fracturability encompasses crumbliness, crispiness, crunchiness and brittleness.
Graininess: Degree to which a sample contains small grainy particles.
Gumminess: Energy required to disintegrate a semi-solid food to a state ready for swallowing.
Hardness: Force required to deform the product to given distance, i.e., force to compress between molars, bite through with incisors, compress between tongue and palate.
Heaviness: Weight of product perceived when first placed on tongue.
Moisture absorption: Amount of saliva absorbed by product.
Moisture release: Amount of wetness/juiciness released from sample.
Mouthcoating: Type and degree of coating in the mouth after mastication (for example, fat/oil).
Roughness: Degree of abrasiveness of product’s surface perceived by the tongue.
Slipperiness: Degree to which the product slides over the tongue.
Smoothness: Absence of any particles, lumps, bumps, etc., in the product.
Uniformity: Degree to which the sample is even throughout; homogeneity.
Uniformity of Bite: Evenness of force through bite.
Uniformity of Chew: Degree to which the chewing characteristics of the product are even throughout mastication.
Viscosity: Force required to draw a liquid from a spoon over the tongue.
Wetness: Amount of moisture perceived on product’s surface.
(This can be turned into a checklist for tasters, and tries to be more objective. However, *subjective* taste testing is the ‘essay’ portion.)
