Quantified approach to sensory panelist selection

Abstract

Selection of panelists to participate in sensory evaluation on a long-term basis is one of the major problems faced by food researchers, especially in developing countries. This paper reports the development of a procedure for a repeatable and measurable approach to panel selection. The identified criteria for selection of panelist included: willingness, availability, capability, sensitivity and reliability. To determine if a panelist is qualified, a quantified approach was developed. This involved the use of questionnaires, interviews, group discussions, training and measurement of panelists' thresholds by serial dilution tests. Statistical methods were utilized to measure the extent with which the panelists met the set criteria. Results showed that out of the 200 volunteer panelists, only 24 qualified to become regular members of the sensory panel.