Training Effects on Performance of Descriptive Panelists

Abstract

The amount of training necessary to adequately “train” a descriptive panel is a matter of contention. The objectives of this research were to compare the performance of descriptive panelists after short‐term (4 h), moderate (60 h) and extensive training (120 h). Seven screened panelists were chosen to evaluate three commercial tomato pasta sauces after each training period. Panelist performance improved with increased training. Sample differences were observed in all texture attributes and some flavor attributes, even after the shortest training time (4 h). However, more differences were found with at least 60 h of product training. After 120 h of training, product differences for all texture attributes and most of the flavor attributes studied could be ascertained by the trained panelists. These results suggested that only limited training may be necessary to find differences among products for many texture attributes and some flavor attributes. However, extensive training may be required to reduce variation among panelists and increase the discriminant abilities of panelists.

Propositions on the Optimal Number of Q-Graders and R-Graders

“…This indicates and reinforces the need to use professionals such as Q-Graders and R-Graders, since these professionals are previously trained to perform such activities. This fact is also verified by Chambers et al [23], because, for the authors, the training time contributes to the level of accuracy of the evaluator, reinforcing the need for evaluators' training.…”

Characterization of texture attributes of raw almond using a trained sensory panel

“…Most sensory panel training programs aimed to perform descriptive analysis require up to 120 h of training [32]. However, training periods of 4 h, 60 h or 120 h employed for testing fresh tomato paste showed no significant differences, and even with the 4-h training period the panelists detected differences between products [33]. On this investigation, training people with previous experience on stone fruit species shows that the 5-h period has been sufficient for constituting a panel that was able to discriminate texture properties between different almond cultivars.…”

Sensory characteristics of peach-flavored yogurt drinks containing prebiotics and synbiotics

“…Semi-trained assessors have been found to be appropriate for studying major characteristics of products (Chambers, Allison, & Chambers, 2004). The panel was trained in six sessions of one and a half hours each.…”