Panellist Training Course

Overview

This course has been developed to provide panellists taking part in taste panel work an understanding of
their personal capabilities and develop their skills in accurately describing aroma, taste, flavour, texture and
appearance characteristics. From this course each candidate will be issued an individual summary taking them
to assessor level*. (subject to ability)

Panellist Qualities

The following factors should be considered when selecting panellists:

Non-smoking panellists are preferable.

Panellists suffering from colds, hay fever and respiratory impairment should not take part in the training.

There are external factors that can affect a panellist's ability on a temporary basis, for example certain drugs
and pregnancy.

Course Summary

Introduction to panel work

The applications of sensory analysis

Rules of the sensory laboratory

The Senses

Sight. The structure and function of the eye. Colour blindness exercise.

Smell. The structure and function of the nasal passage, ortho-nasal and retro-nasal routes.

Taste. The distribution of taste receptors on the tongue, mouth and throat. Understanding
taste recognition thresholds and the concentration of taste receptors in 'zones'.

Trigeminal senses.

Texture. From touch in the hands and mouth, the sound made when food is bitten and chewed to
the sensation after swallowing.

In addition to the individual senses, there is often interaction between senses that builds the
overall product perception.

Introduction to sensory analysis methods

Application and protocol for difference tests

Benchmarking exercise

Describing sensory properties

Course duration: 5 hours