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How to set up and carry out a taste panel?


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#1 nadine

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Posted 04 March 2008 - 01:31 PM

plz i'm working on defining taste panel and i need lots of INFO, plz share your knlowledge
:helpplease: :rolleyes:


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#2 Simon

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Posted 04 March 2008 - 09:20 PM

plz i'm working on defining taste panel and i need lots of INFO, plz share your knlowledge
:helpplease: :rolleyes:

Please provide more information on what you are trying to achieve Nadine. What is the taste panel for, why do you need to do it? etc.

Regards,
Simon
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#3 nadine

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Posted 05 March 2008 - 02:58 PM

I'm trying to make research about the employees in a company who are selected to be from the panelist..
So i need information about theses panelist, what are the criteria that they should have in order to be selected,
And what is their role in improving and developing the product

And what r their rights and responsibilities


and thanks alot for your reply


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#4 Simon

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Posted 06 March 2008 - 08:36 AM

I found this PDF Nadine:

What is Sensory Evaluation? Methods and examples

added Charles.C, 01-11-2011, above link seems broken, see post #22

Hopefully it will provide you with some ideas and then you can maybe ask some more questions. I'm hoping somebody with experience of conducting taste / sensory panels can help you. It would be helpful to tell us the food or beverage you are intending to study.

Regards,
Simon


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#5 nadine

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Posted 06 March 2008 - 02:00 PM

Thanks a lot Simon, the PDF file is very help full,
I'm searching in the food industry ( mainly chocolate and biscuit, etc )
companies must make taste panel to develop its product's quality, and maintain certain standards,
I'm trying to know the procedure of that

again thanks for your help.




:clap:


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#6 GMO

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Posted 27 March 2008 - 05:51 AM

I've done two types of panelling in the past with confectionery:

1. assess that the product matches the specification. This can be done by anyone who doesn't have issues such as colour blindness but I wouldn't get too hung up about screening people. What I tend to do is a daily panel which includes people from the shop floor, supervisors and managers and considers appearance, smell, flavour, texture.

2. panels for changing recipes / product improvement. This normally requires testing of panelists first however, they can be employees. Do tests for sweet, sour, salty etc and a colour blindness test then do triangle testing in a controlled environment. I didn't run the testing myself though so I can't tell you how the results are interpreted. Just be careful if you're value engineering though, because do that a few times and test on each small change, your triangle test might not pick up differences but the end product could be very different from the start.


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#7 GMO

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Posted 31 March 2008 - 07:41 AM

Oh and I meant to say, on the first panel type, the objective is whether it is meeting specification. As I have been trying to drum into people where I'm working now, if a product does not meet specification, you need to do something! I do love it when QAs are walking round the factory, finding things wrong and just writing them down. Same with taste panels - you must close the loop!


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#8 cazyncymru

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Posted 31 March 2008 - 08:02 PM

- you must close the loop!



GMO.....i'm on a merry go round! i close 1 loop....and another manifests itself!

Today i've been tasting milk that is more than a week out of date.........amazing that when stored correctly, it is still very drinkable!

But i bet you didn't know that we can describe the milk as tasting " cow shed" ;)
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#9 GMO

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Posted 01 April 2008 - 03:48 PM

Hmm. Nothing better than a 'hint o cowpat'


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#10 Saviour

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Posted 01 April 2009 - 10:14 AM

Thanx Simon
Attached document is very informative on that topic.
Is is a standard or general informational document on the subject?

For students it is worth reading.
After a year there may be some amendments . :rolleyes:

Have U any updated info?

Nadine: Have you completed your assignment or still working on that. Give some inputs

Regards
Monika


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#11 Salamony

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Posted 02 April 2009 - 08:19 AM

Dear Nadine:

at our factory we are using such forms in screening test.
your panelists should include all ppl who is considered decision makers.
your panelists should involve marketing ppl who is working on new products.
your daily in/out tests should contains at least 6 well trained panelist.
if you still searching i can send you our guideline about sensory evaluation. hope that files are helpful.

Attached Files


Edited by Salamony, 02 April 2009 - 11:07 AM.

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#12 Saviour

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Posted 02 April 2009 - 10:43 AM

Dear Salamony
Here I will like to add few comments .

· Good source of info you provided :thumbup: . especially in College/ University this is helpful. I remember when I was in college there were some practical assignments for sensory.

· In this I could not make out one thing- some of the names are get different color code. What is the objective of color coding? (See Excel file Ses.1- Name) ps explain.. :uhm:

· There are names and telephone numbers etc. I suppose they are imaginary. If not this is not a good practice uploading such details. :thumbdown:


Hope U will take it positively



Regards




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#13 Biss

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Posted 02 April 2009 - 11:14 AM

Bitter or sweet? New ISO standard to promote consistency in sensory analysis


2008-10-31
When trying to describe the taste, smell or feel of a product, a universe of terms and sensations will come to mind. This can be problematic when comparing products through sensory analysis. A new ISO standard will reduce this complexity by ensuring that sensory tests and results are communicated in a consistent manner.

Sensory analysis applies sight, smell, taste, touch and hearing to test and compare consumer products. Food, cosmetic, fragrance, textile and other industries use it to evaluate new and established products, ensure that product quality is maintained, assess shelf life, and investigate new products or revise and improve existing ones.

ISO 5492:2008, Sensory analysis – Vocabulary lists terms and definitions relating to sensory analysis, thus promoting global consistency in a field which must often rely on the subjective experience of assessors and an overwhelming multiplicity of descriptive terms.

This last version updates the original ISO 5492 standard published in the 1990s. Now fully revised, the new document features a comprehensive compilation of terms used by sensory laboratories.

“The standard provides the vocabulary to assess sensations and reactions to products, so that we know exactly what we mean by, for instance, a note or a bouquet of flavours and odours” says Mrs. Huguette Nicod, Chair of the technical subcommittee that developed the standard (ISO/TC 34/SC 12, Sensory analysis) .

“With ISO 5492 test subjects will know when to use terms such as chewiness or umami in product evaluations, as well as be able to describe all the characteristics of products such as aromas, colours and textures.

“As sensory analysis routinely takes place around the world, often for the same products, it’s particularly important that we have an agreed and precise uniform vocabulary to facilitate comparison and consistency” Mrs Huguette Nicod concludes.

ISO 5492 covers:

general terminology
terminology relating to the senses
terminology relating to organoleptic attributes
terminology relating to methods.
The standard applies to all industries concerned with the evaluation of products by the sense organs, including sensory research providers, food and beverage industry, cosmetic industry, textile industry, fragrance industry, automotive industry and tobacco industry among others.

ISO 5492 includes terms and definitions in the three official ISO languages (English, French and Russian), and in addition provides the equivalent terms in German and Spanish – published under the responsibility of the ISO member bodies for Germany (DIN) and Argentina (IRAM).

ISO 5492:2008, Sensory analysis – vocabulary was developed by ISO/TC 34, Food products, subcommittee SC 12, Sensory analysis. It costs 202 Swiss francs and is available from ISO national member institutes (see the complete list with contact details) and from ISO Central Secretariat through the ISO Store or by contacting the Marketing & Communication department (see right-hand column).


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#14 Salamony

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Posted 02 April 2009 - 11:14 AM

Dear Monika:
thanx 4 ur comments. sure i ll take it positively
Concerning color coding: its for selection panelist then evaluate their performance green is OK pink needs a new training etc.
To be adjusted by every factory case.
Maybe such information isn't helpful 4 u, but i uploaded 4 the topic owner or any1 who may really need it. so if its not add value 4 u, 4give me:).


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#15 Saviour

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Posted 02 April 2009 - 12:08 PM

Dear Salamony

You seems to be annoyed. My intention was only to make you alert on FORUMs rule.

Upladed documents are really helpful and I have gone thru them to understand the concept of Sensory. If it was not of my interest I could not have replied back.




Regards
Monika

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#16 Salamony

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Posted 02 April 2009 - 12:21 PM

Dear Monika:

Not at all, ur comments is really highly appreciated.n if u notice i took this list with names.

God bless u


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#17 Saviour

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Posted 06 April 2009 - 09:00 AM

:smile:
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#18 bornleftie

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Posted 11 September 2009 - 01:41 AM

[quote name='Simon' date='Mar 6 2008, 09:36 AM' post='19988']
I found this PDF Nadine:

What is Sensory Evaluation? Methods and examples

I really find this file helpful. It gave me the idea on how to start our screening for sensory panel. However, is there any standard procedure in training panelist? The company I work for is a fast food restaurant and we have multiple products. We have grilled meat, drinks, cold desserts... So if you want to train for sweets, is there a certain product or control you can use (like sugar perhaps?)?


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#19 Simon

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Posted 23 September 2009 - 08:19 PM

I really find this file helpful. It gave me the idea on how to start our screening for sensory panel. However, is there any standard procedure in training panelist? The company I work for is a fast food restaurant and we have multiple products. We have grilled meat, drinks, cold desserts... So if you want to train for sweets, is there a certain product or control you can use (like sugar perhaps?)?

Has anyone got experience of training for a taste panel - standard procedure in training panelist?
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Best Regards,

Simon Timperley
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#20 Abdul Qudoos

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Posted 27 September 2009 - 01:10 PM

Sensory Evaluation

Today's consumers are discerning, demanding and more knowledgeable about food and expect products which are safe, good value and of high sensory quality. Therefore, knowing consumers' preferences and perceptions of the sensory characteristics of food/drink products is very important to food manufacturers and retailers alike.

file:///E:/e/Work%20related/Nutraceuticals/Sensory%20Evaluation_files/senlab4.jpg

"Without appropriate sensory analysis, there is a high risk of market failure."..."Sensory analysis is too frequently often overlooked as a requirement before product launch, and is often carried out to a poor standard." Arazi, S., Kilcast, D. of Leatherhead Food RA, Food Processing Journal April 2001, 21-22.

Sensory evaluation can be used by companies;
  • To improve the sensory quality of a product or to ensure inter-batch consistency.
  • To understand the sensory characteristics of their products and how they influence consumer preferences.
  • To understand how their product performs against competitors' products in relation to consumer perceptions and or sensory characteristics.
  • To determine whether or not consumers can detect differences between products, e.g. 'me too' products, or changes in the product due to recipe modifications.
  • To influence product listings with retailers by presenting independent research demonstrating that the company has a greater understanding of their products profile and consumers.
  • To assist in the determination of the shelf-life of products (in conjunction with microbiological testing).

Tests are carried out in the Food Industry state of the art sensory facilities with separate sensory booths and controlled air and lighting. The Food Industry also use a specialised computer software package called FIZZ which is designed for sensory and consumer research as well as using other statistical software packages.

Special care is given to panel selection, sample presentation and the design of each test to provide statistically valid results.

Start with basic Idea, call employees in a company give them 4 samples to taste with marking 1, 2, 3, & 4

1. water, 2. 5% sugar solution, 3. 10% sugar solution and 4. 20% sugar solution, you can play with concentration and type of solution (sugar, sour, etc.)

Take the feedback, select the first phase of panelist accordingly.

Second phase: Play with low concentration add little pinch of salt in sugar solution in anyone, sort out accordingly.

Third phase: Playing with your products
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#21 docajt

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Posted 01 November 2011 - 08:59 AM

Dear all,

Newbie here - looking at setting up an expert organoleptic panel in UK.


Does anyone still have this file? http://www.ag.auburn...nel Methods.pdf


Or anything else?


Thanks in advance,

Alex


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#22 Charles.C

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Posted 01 November 2011 - 04:05 PM

Dear docajt,

Almost certainly the one below (although Simon is the definite judge) -

Attached File  Sensory Panel Methods.pdf   1.39MB   135 downloads

There are several other threads/sources of links here if you try searching a bit, maybe "sensory", "panel".

Rgds / Charles.C


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Kind Regards,

 

Charles.C





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