Sensory Analysis
2. The Examiner
Sensory analysis or tasting can be carried out by a panel of laymen, e.g. typical consumers of the product, with or without prior experience.
It can also be carried out by trained examiners e.g. laboratory personel, who have a high sensory sensivity and are trained to do tasting.
A third group of food tester can be an appraiser, a person who has received training in sensory analysis but has also expert knowledge about the product.
All examiners should have:
- A neutral attitude towards the product to be tested
- Linguistic competence
- No allergies or intolerances to test product
- Good senses (no olfactory, gustatory disorders, etc.)
To avoid influences that could lead to erroneous judgements, examiners must avoid substances that irritate the sensory cells in the mouth and nose, like alcohol, coffee, tobacco, spicy foods, sweets, and strong perfumes, 30 to 60 minutes before the tasting exercise.
