Sensory evaluation is essentially the result of perceiving a product's sensory characteristics such as appearance, smell, taste, and texture. Sensory evaluation is based on the reactions of individuals. One of the methods applied in sensory evaluation is the panel test.
In general, sensory evaluation in the food industry is carried out for the following purposes: developing new products, conducting research and development studies, improving the quality of food, determining the taste trends of consumers, comparing the product with different products, determining the storage durability of the product and determining market trends.
The most important issue in the panel method applied in sensory evaluation is the panel creation phase. Panelists can be organized in two ways: trained panelists (laboratory workers) and untrained panelists (consumers). Trained panels are often used to identify processing differences in the product being tasted.
Sensory evaluation is made by the panelists on four basic taste compounds: sweet, bitter, sour and salty. Sensory and panel tests are performed on various foodstuffs in advanced laboratories.
In short, a sensory panel is an essential tool for identifying differences between products, and the calibration and standardization of a sensory panel allows for more robust results by minimizing variability among panelists. Sensory panels are another way to measure sensitivity, but they are not very common due to variability among panel members.
In the test, analysis, measurement and evaluation studies carried out in our organization, national and international standards and applicable legal regulations are complied with and reliable and impartial results are obtained. Sensory panel analysis services are among the numerous tests performed in this context.
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