Guidelines for the Selection and Training of Sensory Panel Members
|Publication Date:||1 January 1981|
The scope of these guidelines is as follows:
1. This recommended procedure provides a means for selecting and training members of discriminative or descriptive panels, or both.
2. its application is within any area involving the sensory modalities that are most commonly used in flavor and texture evaluations--that is, taste, touch, and smell.
3. This recommended procedure does not apply to acceptance/preferenc
4. The objective of each sensory project determines the criteria for selection and training of the panel members