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Guidelines for Sensory Analysis in Food Product Development and Quality Control

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Selection of panellists requires the best candidates are the one selected and they have the appropriate characteristics that the sensory analysis requires. Those who fail the test should not be compromised. The candidates to be selected should have the potential for training and must have specific attributes that they are going to use in performing particular sensory tasks (Piggott, 2010). Candidates can be recruited through personal data or seminars. During this selection process, many activities take place. These include telling the candidates what is going to take place for example screening objectives, duration of the test, procedures to be followed and the time commitment that they have since it is a long process before it is completed.

Background information of the candidates should be recorded. This information may include: I. Interests- for a candidate to perform well, interest must be put forward first. Interest will enable the candidate to understand the importance of sensory testing and will make him or her ready for the work. II. Availability- each candidate should be 100% available during the training. This is because one should miss even a bit of training that is going on since everything is going to be tested after the training.

However, the candidates are encouraged to avail themselves daily until the training and testing are completed. Missing even a day of training may make one fail the test. III. Health- every individual to select must be of good health. No one should be allergic to some chemicals, tastes or smell. This is because allergies may hinder the way the candidate is going to make judges on the products of the company.

Colour-blinded candidates should not be selected in the panel since they give wrong judges when it comes to colour tests. IV. Attitude about the product class- each candidate must taste all the products provided during the test. Those who hate particular products should not be selected because they are going to be biased when it comes to rating those products. V. Articulateness- candidates to be selected should have good communication skills.  

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preview essay on Guidelines for Sensory Analysis in Food Product Development and Quality Control
  • Pages: 8 (2000 words)
  • Document Type: Essay
  • Subject: Other
  • Level: Undergraduate
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