Abstract
This chapter will discuss the ‘human’ factor behind sensory quality control. It will start by indicating the different people needed for sensory quality control and their particular profiles and tasks. The steps to be taken for starting a panel will be detailed from recruitment, to screening and training, to final selection of suitable panellists. Health and ethics aspects of sensory activities will be considered. Also, the ways to maintain panel performance, motivation and panel size will be discussed, as these topics are key in ensuring reliable and consistent panel results. A number of issues that may occur when setting up and running a panel will be touched on briefly, and a case study on setting up panels for quality control of cereal-based ingredients will give an example of how panel implementation and maintenance are addressed at Tate & Lyle. The chapter concludes with some comments on likely future trends and an overview of possible sources of additional advice.
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