17 Training a sensory panel

To improve the performance of a panel, attribute interpretation and use of the rating scales should be standardized so that there is only small variation between and within participants. This can be done by training the panel before the sensory test. Panels are often trained through several modules and trainings.

First, panelists undergo preliminary selection. This can be a taste and smell disorder test, a cognitive concentration test, and may include other questions such as age, sex gender and smoking habits.

After being selected, a training may consist of:

• Stimulus detection (threshold). This is usually done using a stimulus perception test for each basic taste: caffeine/quinine (bitter), citric acid (sour), NaCl (salt), sucrose (sweet), MSG (umami).
• Recognition and differentiation based on taste intensity, texture, or color. This can be done by indirect testing of training samples.
• Recognition of description and application of attributes so that every panelist rates the attribute in the same way (e.g. what does stickiness mean?).
• Application of scales: how to use the scale in different settings. When this step is done, every panelist should be able to rate a specific intensity of a sample on the same place on the scale.

After the training, this analytical panel can either be used as an instrument to discriminate between products based on attributes or to give taste scores to food products, or they can be further trained to become expert panels with specific product training. During testing, panels will be monitored on their performance, and they will receive additional training if needed. Companies often keep their training programs and monitoring data of their panels to themselves.

In the following video, it is shown how a company can train and make use of an analytical panel to characterize and quantify products’ attributes.