Panel training

Candidates undergoing such sessions may be left alone in a room while a video plays, requiring them to respond to scenarios presented. The responses are recorded on videotape and are reviewed by a panel trained to measure the candidates competency in dealing with different types of personnel-related situations. 

Organoleptic evaluation and product stability are usually assessed by a small expert panel trained to evaluate product appearance and ice cream consistency including smoothness, firmness, creaminess, sandiness, body, icy texture, and other properties. 

The type of descriptive analysis chosen should be based on the variety of products produced by the company. If a company produces only one type of product, a more limited or specific training such as quantitative descriptive analysis described by Stone et al. ( ) may suffice. If a company has a large variety of products, flavor profile training established by the Arthur D. Little Company may be more efficient. Many laboratories combine the best of both methods and develop their own method. The key to success with either method is panel training and the establishment of appropriate terminology. 

McDaniel, M., Henderson, L.A., Watson, B.T., and Heatherbell, D. 1987. Sensory panel training and screening for descriptive analysis of the aroma of Pinot noir wines fermented by several strains of malolactic bacteria. J. Sensory Stud. 2, 149-167. 

Saint-Eve, A., Lenfant, R, Teillet, E., Pineau, N. and Martin, N. (2011). Impact of panel training, attribute Ust, type of response and dominance definition on TDS response. 9th Pangborn sensory symposium, Toronto, Canada, Pl.9.06. 

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