Screening Panelists Using Simple Sensory Tests
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.