Sensory evaluation

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Sensory panels Appearance evaluation Sensory attributes Texture analysis Taste evaluation Descriptive analysis Aroma evaluation Discrimination testing Affective testing

How should a gastronome judge a dish they find personally repellent? A tasting notebook changes what you notice within about a month. Why must sample order be counterbalanced across panelists? Why do sensory booths use red light instead of white? What does a triangle test actually prove about two samples? Why do trained panelists rinse with water and plain crackers between samples? How do you keep panelists from guessing which sample is the new recipe? What happens to scores after a panel has been sitting for forty minutes? How do you build a scorecard so the attributes do not overlap? Why is texture scored on a separate ballot from flavor? How many panelists does a difference test need before the result means anything? What is a difference-from-control test used for in a recipe change? Why does the nine-point hedonic scale still dominate consumer testing? How do Chinese tea drinkers judge a leaf before brewing it? What separates a trained descriptive panel from a consumer panel?

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