Dear Shivendra,
Not my field either but after some searching, the method depends somewhat on the kind of test method you plan to use, eg simple detection of difference, or description of the difference also (sensory profiling). The latter tends to require more detailed training as would be expected.
Some general comments particularly for food are at -
sensory_testing_factors.pdf 1.38MB
106 downloads
(the principles will be generally applicable although this is aimed at food)
If you are using former method, the triangular test seems to be popular (ISO standard 4120 1983) (I daresay you are familiar with these methods already so I didn't include links [example links now added, see below]) or ASTM E460-04 though you will need library access for both, some ideas for latter at -
http://www.astm.org/...0.htm?E mystore
These methods look as though they include selection/training of judges.
For latter, detailed example of a sensory profile on taints in paper is
http://www.chemeng.n...s/1997/ppq1.pdf.
A comment in one of my books on "former" types of procedures (inc. the triangular method) for tasting is -
'Some of the methods that have been described are very simple and can be applied with very little training of judges. It is only necessary to have a standard acceptable product as a control. All other samples are merely tasted as a difference. In this type of panel with 10 or 12 participants, the results can be very good.
It is suggested to select judges on the ability to discriminate differences in samples to be used later in the test. Kramer(1952) recommends that judges be selected on the 3 following criteria - How well can they detect differences? How consistent are they? How do they compare with the panel average?'
If any of the forum viewers are using these methods, they will surely know some practical shortcuts for selecting panellists. I can give you two more links, the first is a routine article and the second defines people who have acceptable smell ability however since it is translated from (I suspect) the Japanese I had some problem to fully understand it although it looks simple, maybe you can do better -
http://agnews.tamu.e...SC/May3001a.htm
http://www.env.go.jp...ir/odor/cm.html
Rgds / Charles.C
Added - after bit more scrutiny, I deduced the Japanese procedure is basically checking the ability to correctly select 2 'defectives' from 5, the other 3 being 'dummies'. The test is repeated 5 times for each reference chemical. Seems simple if you have the chemicals but I don't have a validation reference so not sure. This is a form of a 'sniff test' which is listed in first link and in its basic form is at -
http://www-surgery.u...SON/NDC/AST.htm
This procedure certainly looks simple but seems to have some criticisms also. It has been developed and commercialised into other apparently more acccepted (but more involved I think) procedures such as UPSIT, can see method comparisons at -
http://www.compusnif...t...est_P&B.pdf
In case you don't have a textbook of sensory testing, a trio of connected links for triangular test demonstrating its use (for seafood) with an example are here -
http://www.fao.org/d...9.htm#TopOfPage
http://www.fao.org/d...0e/V7180E12.HTM
http://www.fao.org/d...0e/V7180E13.HTM
Edited by Charles.C, 18 September 2006 - 04:04 AM.
