What does objective testing of food measure?

Objective testing of food specifically measures quantifiable attributes that can be evaluated using scientific instruments and methods, rather than personal opinions or sensory evaluations. The focus here is on physical properties, such as viscosity, pH, moisture content, and texture, which can be consistently measured and reported.

This approach provides data that can be replicated regardless of who conducts the test. For instance, the viscosity of a liquid can be measured using a viscometer, yielding precise values that reveal how thick or runny the product is.

Other answer choices focus more on subjective assessments or qualitative aspects. For instance, flavor and aroma largely depend on an individual's sensory experience, which can vary from person to person. Consumer preferences and satisfaction are inherently subjective, influenced by personal tastes and cultural factors. Visual presentation and color can also be subjectively assessed based on individual perception and cultural norms. Thus, these aspects do not align with the objective, measurable nature of testing physical properties.