SCA Sensory Intermediate Verified Multiple
Choice and Conceptual Actual Exam
Questions With Reviewed 100% Correct
Detailed Answers
Guaranteed Pass!!Current Update
1. What four applications of sensory analysis are useful in coffee? - ANSWER
Communication; product development; QC; consumer acceptance.
2. What are the two main objectives of SCA coffee cupping? - ANSWER To
evaluate the level of quality; to identify defects and taints.
3. Name three tasks SCA coffee cupping allows coffee professionals to achieve. -
ANSWER Making purchasing decisions; evaluating whether or not the coffee
quality matches that which was contracted; creating a record of cupped coffee
results.
4. Does cupping influence the C market price of coffee? - ANSWER No.
5. Which two tasks specific to green coffee does cupping allow coffee
professionals to achieve? - ANSWER Quality control, shelf life assessment.
, 6. How do we perceive flavor? - ANSWER By experiencing the combination of
basic tastes and aroma compounds.
7. If you have a cold are you likely to be able to perceive flavor? - ANSWER
No. Taste only. You'd be limited in your ability to experience aroma, and thus
would have an impaired perception of flavor.
8. Are the following tastes, aromas, or flavors in coffee? Sugar; cinnamon; vanilla;
salted caramel. - ANSWER Taste; aroma; aroma; flavor.
9. Is our perception of basic tastes (sweet/sour/salty/bitter/umami) gustatory,
olfactory, or both? - ANSWER Gustatory (we use our taste buds).
10. What are the two types of olfaction? - ANSWER Retronasal, orthonasal.
11. Which senses memory most closely linked to, cognitively? - ANSWER
Smell.
12. Which cognitive process has the biggest impact on sensory perception? -
ANSWER Attention.
13. Does the olfactory system or gustatory system send information to the parts
of the brain that deal with memory and learning? - ANSWER Olfactory
system.
Choice and Conceptual Actual Exam
Questions With Reviewed 100% Correct
Detailed Answers
Guaranteed Pass!!Current Update
1. What four applications of sensory analysis are useful in coffee? - ANSWER
Communication; product development; QC; consumer acceptance.
2. What are the two main objectives of SCA coffee cupping? - ANSWER To
evaluate the level of quality; to identify defects and taints.
3. Name three tasks SCA coffee cupping allows coffee professionals to achieve. -
ANSWER Making purchasing decisions; evaluating whether or not the coffee
quality matches that which was contracted; creating a record of cupped coffee
results.
4. Does cupping influence the C market price of coffee? - ANSWER No.
5. Which two tasks specific to green coffee does cupping allow coffee
professionals to achieve? - ANSWER Quality control, shelf life assessment.
, 6. How do we perceive flavor? - ANSWER By experiencing the combination of
basic tastes and aroma compounds.
7. If you have a cold are you likely to be able to perceive flavor? - ANSWER
No. Taste only. You'd be limited in your ability to experience aroma, and thus
would have an impaired perception of flavor.
8. Are the following tastes, aromas, or flavors in coffee? Sugar; cinnamon; vanilla;
salted caramel. - ANSWER Taste; aroma; aroma; flavor.
9. Is our perception of basic tastes (sweet/sour/salty/bitter/umami) gustatory,
olfactory, or both? - ANSWER Gustatory (we use our taste buds).
10. What are the two types of olfaction? - ANSWER Retronasal, orthonasal.
11. Which senses memory most closely linked to, cognitively? - ANSWER
Smell.
12. Which cognitive process has the biggest impact on sensory perception? -
ANSWER Attention.
13. Does the olfactory system or gustatory system send information to the parts
of the brain that deal with memory and learning? - ANSWER Olfactory
system.
