Could selection tests detect the future performance of descriptive panellists?

• Published in: Food quality and preference Vol. 7; no. 3; pp. 177 - 183
• Main Authors: Lesschaeve, I., Issanchou, S.
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.07.1996; Elsevier
• Subjects: Food engineering; Life Sciences; sensory evaluation
• ISSN: 0950-3293; 1873-6343
• DOI: 10.1016/S0950-3293(96)00022-5

This paper discusses the appropriateness of screening tests in explaining descriptive panellist performances. It is based on a case study aimed at forming a descriptive panel capable of flavour profiling Camembert cheeses. Eighteen subjects were selected using four sensory tasks evaluating smell sensitivities, olfactory knowledge, odour memory and descriptive ability. Three additional tests were proposed during the 45 hour training to evaluate the recognition memory for odours, the concentration and the verbal creativity abilities. Panellist performances were determined on repeatability and discrimination abilities, and on the complexity of the individual sensory space. Some significant relationships were observed. Indeed, to be discriminant on flavour attributes, subjects must either have an initial olfactive culture or have a good ability to memorize olfactive stimuli.