Choice of the test method and appropriate panel selection criteria

Maria João N. P. Monteiro P. Faria
Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, Portugal
 mjmonteiro@esb.ucp.pt

This presentation aims to give a systematic overview of the most used sensory
evaluation techniques applied to food products, providing a brief background of
the essential features of these methods, while focusing on choosing the appropriate
methods in accordance with the goals, for optimal performance. During the presentation examples will be given about the usage of these methods in Quality Control and R&D.

REFERENCES
Schutz, H. G., Cardello, A. V. A (2001)
Labeled Affective Magnitude (LAM) scale for assessing food liking/disliking ,
Journal of sensory studies 2001, vol. 16, no2, pp. 117-159 (3 p.)

Gacula, M., Rutenbeck, S., Pollack, L.,Resurreccion, A.V., Moskowitz, H. R.(2007)
The just-about-right intensity scale: Functional analysis and relation to hedonics, Journal of Sensory Studies, Vol. 22, No. 2. pp. 194-211.

Moskowitz, H. R. (2005)
Thoughts on subjective measurement, sensory metrics and usefulness of outcomes,
Journal of Sensory Studies 20 (4), 347–362

Meilgaard, M., Civille, G.V. and Carr, B. T. (1999).
Sensory Evaluation Techniques,
Boca Raton: CRC Press.

ISO 13301:2002
Sensory analysis – Methodology: General guidance for measuring odour, flavour and taste detection thresholds by a three-alternative forced-choice (3-AFC) procedure

ISO 13299:2003
Sensory analysis – Methodology: General guidance for establishing a sensory profile

ISO 11056:1999
Sensory analysis – Methodology:Magnitude estimation method

ISO 10399:2004
Sensory analysis – Methodology: Duotrio test

ISO 8587:2006
Sensory analysis – Methodology: Ranking

ISO 4120:2004
Sensory analysis – Methodology: Triangle test

ISO 6658:2005
Sensory analysis – Methodology: General guidance

AFNOR XP V 09-500:2000
Analyse sensorielle: Directives générales pour la réalisation d’épreuves hédoniques
en laboratoire d’évaluation sensorielle ou en salle en conditions contrôlées impliquant des consommateurs.

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