IMPORTANCE OF REFERENCE STANDARDS IN TRAINING PANELISTS

When training a sensory evaluation panel, reference standards play an important role in developing appropriate terminology, establishing intensity ranges and showing the action of an ingredient. In addition, use of reference standards reduces the amount of training time while providing documentation for terminology. Product characteristics can be demonstrated through reference standards for application in plant quality assurance programs as well as for project planning in new product development, product maintenance (i.e., shelf-life), product improvement and cost reduction programs.     

FLAVOR PROPERTIES OF PLAIN SOYMILK*

A trained sensory panel was used to (1) establish terminology for describing flavor attributes of a wide range of “fresh” and processed soymilks (SMs); and (2) test the lexicon and describe the flavor properties of a wide range (n = 32) of plain SM samples. Twenty‐eight attributes were identified in the SMs studied. However, findings indicate that the main differences are a consequence largely of the presence of certain attributes that are either infrequently present or unique to a specific product. Thus, sensory evaluation of SM needs to include a review of samples to ensure that all attributes are documented prior to evaluation, or use a method that allows the addition of attributes during testing.