Judge selection for hard and semi-hard cheese sensory evaluation

Modern data mining tools in descriptive sensory analysis: A case study with a Random forest approach

“…The sensory panel comprised eight assessors selected for their ability to recognize, describe and quantify basic taste, simple odours and texture properties following the procedure for selection and training of hard and semi-hard cheese sensory assessors described by Gallerani, Gasperi, and Monetti (2000). The panel developed a profile protocol for QDA containing 35 attributes listed in Table 1.…”

Correlation of PTR-MS spectral fingerprints with sensory characterisation of flavour and odour profile of “Trentingrana” cheese

“…The panel consisted of eight judges (3 females and 5 males) selected for their ability to recognise, describe and quantify basic tastes, simple odours and texture properties following the procedure for the selection and training of hard and semi-hard cheeses sensory judges based on the work of Gallerani, Gasperi, and Monetti (2000).…”

The mozzarella cheese flavour profile: a comparison between judge panel analysis and proton transfer reaction mass spectrometry

“…Judge selection and training were run over a 5 month period on a one-meeting-per-week basis. The frame of this preliminary section was based mainly on judge selection and training procedure for cheese sensory evaluation 11 and on speci®c work describing the sensory properties of mozzarella cheese. 12 Judges were selected according to their ability to recognise and describe odour, taste, aroma and texture of standard samples.…”