Screening Panelists Using Simple Sensory Tests

  • Harry T. Lawless
Chapter
Part of the Food Science Text Series book series (FSTS, volume 2)

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.

Keywords

Sugar Sucrose Tray Prep 

Copyright information

© Springer Science+Business Media New York 2013

Authors and Affiliations

  • Harry T. Lawless
    • 1
  1. 1.Department of Food ScienceCornell UniversityIthacaUSA

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