1. Subjective Method of Food Analysis
Taste Panels
Subjective Method of Food Analysis

2. Influences on Perceptions of Taste
Attributes of Food
Texture
Aroma
Appearance
Flavor
Psychological
Carryover from childhood
Carryover from illness
Taste bias / positive or negative
Product labels
Brand names
Cultural
Region
Religion
Lifestyle
Holidays
Environmental
Availability
Cost
Climate
Geography
A Taste Panels

3. Characteristics of Taste
Appearance
Shape
Size
Condition of food
Flavor
Sweet
Sour
Salty
Bitter
Meaty/savory (umami)
Aroma
Taste + Smell = Flavor
Improved through training
Preference related to experience
Volatile substances evaporate quickly
Texture
Chewy, grainy
Brittle, firm
Soft, consistent
A Taste Panels

4. Trained Panelists Often used during product development.
Subtle differences important.
Used for:
federal and state grading of foods
coffee and wine
Supertasters are highly trained professionals who evaluate coffee and wine
A Taste Panels

5. Untrained Panelists Evaluate after a product is developed.
Highly variable and inconsistent so needs large numbers of panelists.
A Taste Panels

6. Setting Up A Taste Panel
Control influence from other panelists
Isolated booths
One person at a time to test
Limited noise
Control environment
Colored lights. if possible
Blindfolds
Warm water for rinsing between samples
All samples the same temperature
Control psychological bias
Use codes to identify samples (letters and numbers)
Use 3-digit numbers
Maximum 4 to 5 samples
Taste same samples in different orders
A Taste Panels

7. Taste Panel Procedures
Taste only three samples at a time.
Rinse mouth with warm water between samples.
A Taste Panels

8. Scoring Form Measures
Rank using a scale of 1 through 5 or 1 through 9.
Can use verbal labels (definitely like, like, mildly like).
Numerical scores often combined with descriptive observation.
Use adjectives (sweet, sour, salty, bitter, meaty)
A Taste Panels