Food quality certification: An approach for the development of accredited sensory evaluation methods

Abstract

The standardization and accreditation of sensory quality evaluation methods is a pressing need for the certification of food products, particularly for foods and beverages with specific sensory characteristics, such as those with a protected designation of origin (PDO). This study describes a proposal for the development of accredited sensory evaluation methods, showing as an example an application from a specific certified product (PDO Idiazabal cheese). A training and qualification process for expert panelists is required. In cheese, panelists score quality of overall sensory parameters (shape, rind, paste colour, eyes, odour, texture, flavour and aftertaste) on a scale, based on how close the product lies to a specific quality standard. Panelists justify the quality scores given on the basis of the absence/presence of specific characteristics in the product and/or the presence of defects. Training requires the prior establishment of references for both characteristics and defects. Qualification trials determine whether or not the expert panelists (both individually and as a panel) are appropriately qualified to carry out the sensory evaluation. This work also shows the quality control maintenance of qualifications for the expert panellist. This approach could be generalized to any type of food and beverage as a reference for the accreditation of sensory quality evaluation methods according to ISO 17025. In this way, each product manufacturer would be able to define its quality standard and, on the basis of this standard, carry out the sensory evaluation using a panel specifically trained for this purpose.