The document outlines general requirements for conducting sensory evaluation of food, including establishing a proper testing environment, controlling sample preparation and presentation, selecting and training panelists, and choosing the appropriate sensory evaluation method to answer specific questions about differences between or preferences for food products. Sensory analysis requires a dedicated testing area with controlled conditions and separation of sample preparation, testing, and discussion areas, as well as consideration of panelist incentives, use of human subjects regulations, and panel types including consumers, laboratory experts, and trained assessors.

1. General Requirements in Food
Sensory Evaluation
• Screening and selection of panelists
• Establishment of sensory panel
• Organisation of Sensory evaluation

2. Overview
1. Environment/ area
2. Sample
3. Panelist
4. Method

3. 1. Environment/Area
• Sensory analysis requires a special testing area that is
kept constant throughout all tests and where
distractions are minimized and conditions are
controlled.
ü Eliminate of irrelevant odor or light stimulation
ü Eliminate of psychological distraction
ü Provide a comfortable work environment

4. 1. Environment/Area
• Preparation area
ü must permit preparation of
ü all the possible and foreseeable combinations
of test samples
ü separate from testing areas

5. 1. Environment/Area
• Preparation area:
ü bench, kitchen range, oven, etc.
ü refrigerator and freezer for storage samples
ü storage for glassware, dishes, glasses, tray
ü dishwashers, disposers, sink, etc.

6. 1. Environment/Area

7. 1. Environment/Area
• Testing area
① a quiet panel booth area
② a separate panel discussion area
③ a desk or office area

11. 1. Environment/Area
• Others for an environment
ü separate entrance and exit areas for panelists, to prevent
unwanted exchange of information
ü color and light in the booths should be planned to permit
adequate viewing of sample
ü wall should be off-white
ü air condition at 22-24 °C, 45% RH
ü fluorescent lighting

13. 2. Sample
• Control the early handling, the preparation, and the
presentation for each product

14. 2. Sample
• requires adequate suppliers and
equipment such as
1. Scale
2. Glassware
3. Timers
4. stainless steel equipments
• Preparation procedures?

15. 2. Sample
Sample presentation
• Serving size
• Serving temperature: appropriate

16. 2. Sample
Sample presentation
• Order of sample presentation should be balanced or random.
• Codes: three-digit random numbers

17. 2. Sample
Order of presentation
• Order of presentation should be balanced so that each
sample appears in a given position an equal number of
times
• e.g., 3 products, A, B and C:
ABC - ACB - BCA - BAC - CBA – CAB
• Such a test should be set up with a number of panelists
of six, so as to permit presentation of the six possible
combinations an equal number of times.

18. 3. Panelists
• need carefully instruction with respect to
• the handling of samples
• the use of the score sheet
• the information sought in the test

19. 3. Panelists
1. Panel: A group of assessors who have been
selected or designated in some manner to
participate in a sensory test.
2. Panel leader : A person responsible for
organizing, conducting and directing a panel.
3. Panelist : A member of a panel

20. 3. Panalists
Panelist Considerations
• Incentives:
• usually necessary in order to motivate people to
volunteer
• Use of Human Subjects :
• Sensory specialists should be very aware of the
health and safety of their panelists.

21. 3. Panelists
There are four types of panelists
1. Consumer panel
2. Consumer-type panel
3. Laboratory panel
4. Trained panel

22. Institutional Review Board
(IRB)
• Ethics committee (IEC) or
• Ethical review board (ERB)
is a committee that has been formally designated
to approve, monitor, and review biomedical and
behavioral research involving humans with the
alleged aim to protect the rights and welfare of the
research subjects.

23. Institutional Review Board
(IRB)
• In the United States, Food and Drug Administration
(FDA) and Health and Human Services (HHS),
specifically Office of Human Research Protection
(OHRP), regulations have empowered IRBs to
approve, require modifications in (to secure approval),
or disapprove research. An IRB performs critical
oversight functions for research conducted on human
subjects that are scientific, ethical, and regulatory.
Institutional Review Board (IRB), Title 45 CFR (Code of Federal Regulations) Part 46.[1]
Department of Health and Human Services (HHS), Office of Human Research Protection

29. 4. Method
• The primary concern of any sensory evaluation
specialist is to insure that the test method is
appropriate to answer the questions being
asked about the product in the test.
• For this reason, tests are usually classified
according to their primary purpose and most
valid use.

30. 4. Sensory Evaluation Methods
Questions Method
Are products different?
(formulation, technology, preservation, etc.)
Discrimination Tests
If products are different, how are they
different?
Descriptive analysis
What is the acceptability of a product? Is
one product preferred over another?
Affective/Hedonic/
Consumer Tests
Goal is to match the right test with the right question

31. Conclusions
What are the take-home messages?