RELIABILITY OF SENSORY ASSESSORS: ISSUES OF COMPLEXITY

The objective of this study was to investigate whether the sensory performance of assessors in a sensory panel maybe explained by complexity of evaluated product. We aimed to investigate whether we could observe a decline in sensory performance when increasing the complexity of the product. The products increased in number of constituents from mixtures of sucrose, sodium chloride, citric acid and caffeine in water, to the foods ice tea and tomato soup constituting different levels of the same substances. Candidates who succeeded evaluating one product were not always successful evaluating others. Few subjects were successful in everything. The conclusion was that there is only minor systematic decline with increasing complexity of products. The authors emphasize that definition of complexity involves more than just counting number of constituents and taste sensations, and suggest that minor differences in the task given to the assessor might explain different performances.

PRACTICAL APPLICATIONS

Practical use of the research presented in the present paper is in a sensory evaluation context. It is important for the users of sensory data to find out how the profiling should be organized to achieve optimum output, and in specific, the need for extensive training when dealing with a more complex product. The present study hypothesized that sensory assessors would have more difficulties evaluating a more complex product. However, the results showed that panel leaders should be more concerned with the task variables in the sensory evaluation. Even a minor shift in task variables had a stronger impact on the performance and reliability of the assessors than increasing number of constituents and/or stimuli sensations of the product. This study did not demonstrate a need for extensive training when dealing with a more complex product as hypothesized.