Product characterization can be achieved through trained panels who are specifically recruited and trained for the description and the evaluation of the intensity of product sensory properties. Rigorous sensory descriptive methods are applied for this purpose (UNI EN ISO 11035:1994). The method applied is the quantitative descriptive analysis together with a consensus vocabulary developed according to UNI EN ISO 13299:2010 guidelines.

Main steps for a typical profile test

Training phase

1. General training of the panel: product description and scale use.
2. Specific training of the panel: language development (generation of a set of descriptors describing the difference between the products).
3. Selection of the most agreed attributes: verbal definition of the attribute, evaluation procedure and reference standard.
4. Panel validation: check of each panelist performance.

Analysis phase

1. Individual evaluation of the samples.
2. Data analyses.

Panel and profile effectiveness and reliability are constantly monitored by measuring the following parameters:

• Agreement: Measures of the degree of agreement of each judge with the panel, that is how coherent the judge is in the evaluations with the panel mean.
• Descriptive ability: Measure of the ability of each judge to discriminate and to describe the samples as a function of the sensory characteristics (related to sensitivity = smallest perceivable difference).
• Consistency: Measure of the ability of the judge to replicate the evaluations over time (same samples in different times).

Methods

Each test requires the involvement of 3-5 people between technicians, technologists, and researchers.

Samples presentation is performed in an anonymous way (each sample is marked with a numerical code), by means of boxes stored in controlled conditions, according to a specific and balanced order, and in conditions as similar as possible as those in which the product is normally used.

Product samples

It is customer’s responsibility to identify and supply the products to investigate. Additionally, the customer is in charge of guaranteeing controlled conditions during each product sample preparation and storage. Both product quantity and evaluation conditions will be agreed with the customer.

Example

The SENSORY QUALITY OF APPLES project.