Sensory Attribute Specifications and Quality Control
Sensory specifications are more difficult to define than more literal physical measurements. It involves development of a common language and reasonable agreement as to the intensity of the experience. One individual’s perception of “high acidity” may be another individual’s perception of “medium acidity”.
Agreement as to relative intensity of various flavor attributes requires calibration among panelists as to language that will be used to qualitatively describe the flavor attribute and the relative scale put into place so that panelists can describe the intensity of that flavor. Panelists have different levels of sensitivity, experience, and innate preferences, however; so strict panelist agreement even with a calibrated panel is unlikely....
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