Screening Panelists Using Simple Sensory Tests

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


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.


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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