Abstract
This is the first of eleven longer laboratory exercises designed to be conducted in a 3-h lab period. It illustrates several simple screening methods for determining that candidates for a sensory panel have a normal sense of taste and smell. This is for a quality control, discrimination or descriptive panel, but would not be used to qualify consumers for a preference or acceptance test. The two methods used here are an odor identification (naming) test and a ranking of taste intensities.
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Appendix: Sample Ballots and Data Sheets
Appendix: Sample Ballots and Data Sheets
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© 2013 Springer Science+Business Media New York
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Lawless, H.T. (2013). Screening Panelists Using Simple Sensory Tests. In: Laboratory Exercises for Sensory Evaluation. Food Science Text Series, vol 2. Springer, Boston, MA. https://doi.org/10.1007/978-1-4614-5713-8_3
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DOI: https://doi.org/10.1007/978-1-4614-5713-8_3
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Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4614-5682-7
Online ISBN: 978-1-4614-5713-8
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