Name: Nombre, Justin Mar

Course: BSFT-3

REPUBLIC OF THE PHILIPPINES

WESTERN MINDANAO STATE UNIVERSITY
COLLEGE OF AGRICULTURE
DEPARTMENT OF FOOD TECHNOLOGY
REFLECTION PAPER
FT 165 LECTURE
1ST SEMESTER SY 2022 – 2023

Reflection paper on
“Sensory nutrition: The role of taste in the reviews of commercial food products

‘Sensory nutrition’ is a research area examining how sensation affects what an animal
(person) chooses to eat or drink and how these sensory-motivated choices affect their
nutritional health. sensory nutrition as a research area has become more essential because of
the increasing realization that human foods have become ‘hyperpalatable this means foods has
become more appetizing. Nutritional value of the food is often neglected due to taste
perspective of human. Taste has become the decision driver when it comes to choosing a food
as long as the food taste good the food is palatable and good for the body but not all the time.
The appetizing look and flavorful taste lead to food overconsumption and people often
can’t resist and ignore the possible effect that can affect their later life. The evidence are the
examining reviews of commercial foods written by customers of an online retailer; the sense of
taste is factored into food ratings. The scores contain a text narrative about the food as well as
a ‘star' rating from one to five to five stars, with five stars representing the highest possible
score. They were curious about how frequently reviewers mentioned "taste," as well as which
taste qualities were mentioned the most frequently. The rating used by the examiner reminds
me of the hedonic scale of rating, in which they rate people with numbers based on their taste
perspective and reviews, and the reviews remind me of how satisfied or unsatisfied the
customer was with the product offer online. If this situation happens to me in the future this is
how I would act, I would consider people genotype because as for the article genes plays a vital
role in affecting our eating behavior especially when tasting our foods.
Things will not go well because sometimes people's reviews do not reflect what they really
meant. As a reviewer myself, sometimes I make false reviews just to fool the seller. If things
happened in this way, then the results are not significant and/or not factual since they were
based online and not on the ground to see their real reaction and perspective. If I were one of
the examiners, I would consider different tastes rather than focusing on one aspect, which is
sweetness, because if we are talking about taste, it covers all the flavors we taste. Focusing on
one aspect changes everything because we ignore the other flavor that would suffice for overall
customer satisfaction. Do you see things differently now? Apparently, yes, people have
different reviews regarding the food they have tasted; some of them have described the
Name: Nombre, Justin Mar
Course: BSFT-3

product as sweet, bitter, salty, or polarizing. It is confusing to know that people can taste food
differently; hence, it is very critical to decide what changes we will start to make.
To summarize all that has been said so far, it should be noted that, nutrition value apart, taste
has emerged as one of the key variables that contributes to excessive food consumption. There
are some who prefer sweet food but not too much of it, and the majority of reviewers
complained that the dish was excessively sweet. Taste receptors in humans can be influenced
by genetics as I have said earlier the examiner should have consider the other taste because
one flavor will not suffice the consumer satisfaction and what leads to food being overly
consume is due to layer of flavors that induce the brain receptor to rate the food as appetizing.
In this way, consumer feedback aids in my decision-making as a food technologist who creates
and innovates food. I would rank sweetness as one of the primary causes of a product's
unappealing to consumers.