Review on characteristics of trained sensory panels in food science

• Published in: Journal of texture studies Vol. 52; no. 4; pp. 501 - 509
• Main Authors: Djekic, Ilija, Lorenzo, José M., Munekata, Paulo E. S., Gagaoua, Mohammed, Tomasevic, Igor
• Format: Journal Article
• Language: English
• Published: Hoboken, USA John Wiley & Sons, Inc 01.08.2021; Wiley-Blackwell
• Subjects: Agricultural sciences; Animal production studies; data quality; food quality; gender; humans; Life Sciences; panel training validation; panelists' performance; sensory evaluation; sensory methods; texture; panelists' performance; sensory methods; sensory evaluation; panel training validation

Sensory analysis has been, is, and will be one of the most important methods in judging food quality. As such, it is an evaluation tool involving human subjects with specific skills to conduct assigned series of tests. This review outlines main characteristics of 179 trained panels published in 16 s...