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Summary Principles of Sensory Science week 3

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Principles of Sensory Science week 3, including training and selection of a panel, scaling and descriptive analysis

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  • Onbekend
  • 17 oktober 2023
  • 23
  • 2023/2024
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Sjinnie
Sensometrics
Lecture statistics in sensory science
Sensometrics; Data relationships and multivariate applications:

After the lecture the student is expected to:

 Know the basic principles of sensometrics
 Understands Principle Component Analysis (PCA) and is able to interpret the results.
 Be able to read and interpret biplots
 Know the principals of mixed models as explained in this lecture, including post-hoc analysis
(LSD).
 Is able to interpret the SPSS and R output of Mixed Models including post-hoc analysis (LSD).



Training and panelselection
These clips relate to those on descriptive analysis methods (see week 1).

After watching the knowledge clips about Training and selection panel, the student is expected to:



 Know how to select assessors for sensory panels for different purposes.
 Understand the role of the panel leader for the success of sensory projects.
 Know the different manners of attribute generation.
 Know and be able to apply the methods of consensus training and individual vocabularies.

Reading material Ch 7, 10.3-10.5



Clip | Training and selection panel - Selection and orientation
Why select sensory subjects? Needs people that are able to perceive and understand the sensory
properties in food products – they need to name and explain the sensory characteristics and rate
their intensity. Have a sensory ability that is above average and can be trained.



Selection procedure:

 Recruitment group of inexperienced people
 Internal or external
 Inside the company - familiar with the products, but maybe not so creative with
attribute generation. Bias because of information from a previous test.
 Outside the company – what age (20-55)? Recruit twice the number of panelist you
need in the end, because a few people will not pass the selection test.




 Basis selection
 Personality - team-player, positive, good communicator, committed and flexible +
cosmopolitan preferences (not picky eater and open to try new things)

,  Health – general good health, documentation of any health restrictions
 Availability
 Test for sensory ability – basic tastes, taste intensity ranking, smell recognition, smell
memory, naming/creativity, color blindness – fast taste/smell test: taste strips, UPSIT
(smell identification test)
 Task-oriented selection
 General orientation – test protocols, discrimination tests, intensity scaling
 Training for a descriptive panel
 Attribute specific training, reference materials training, training on intensity scale
(repeatability)

It does not stop here:




Clip | Training and selection panel - The panel leader
Panel leader:

 Leading the panel
 Direct contact point
 Monitoring agreement within the panel, performance of the panel and keeping the panel
motivated
 Communicating with the researchers and developers
 Request of the sensory test



Types or roles:

 Passive facilitator – when the panelist use their own vocabulary, e.g. QDA.
 Directive leader – when the sensory methodology has fixed and standardized vocabulary that
needs to be taught to the panelists, e.g. spectrum.

Characteristics – non-judgmental, ability to motivate, sensitive and assertive, communication skills,
diplomatic.



Responsibilities of the panel leader for the rules for the panelists:

 No eating, drinking or smoking
 No perfume, lipstick or nail polish
 Indicate if having cold, feeling tired
 Punctuality
 Follow instructions

, Panel maintenance and motivation:

 Performance monitoring
 Sequential analysis – long term performance
 Feedback on performance (individual + panel)
 Motivation
 Test frequency/difficulty – so that the panelist does not lose focus and maintains their
performance.
 Reward and attention
 Feedback
 Team building



Planning sensory tests:

 The test protocol
 Aim of the study
 Handling and preparation of samples
 Expected sensory variation
 Setting limits for including samples
 Experimental sample design
 Pre-trials
 Select sensory test
 Select products



Clip | Training and selection panel - Training a sensory panel
Attributes for descriptive analysis:

 Sensory attributes
 When you want to do descriptive analysis – use an analytical sensory panels to profile the
products
 Create vocabulary for a certain product set
 Start of training phase
 Consensus training
1. Provide a range of products
2. Let the panelists describe the differences that the perceive individually
3. Panel leader makes a list of all attributes and definitions that were listed
4. Reduce the number of attributes in a groupdiscussion
5. Agreement on terms and definitions between panelists
 Ballot training
1. Provide a range of products
2. Let the panelists describe the differences that the perceive individually
3. Provide published word list (lexicons) to the panelists
4. The panel make a suitable list of attributes from the lexicons
5. Agreement on terms and definitions between panelists

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