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Measurement of texture using a trained sensory panel. L. J. Malcolmson. Canadian International Grains
Institute, 1000-303 Main Street, Winnipeg, MB R3C 3G7 Canada.
The use of sensory evaluation to assess the textural characteristics of
products is performed using a trained panel. Panelists are selected based on their willingness to participate
on the panel, availability, and their ability to discriminate textural differences among food products
provided during several screening sessions. Selected panelists are then exposed to extensive training to
familiarize them with the textural characteristics of interest. Texture definitions, references, and
standardized procedures for evaluating each textural attribute are provided to calibrate the panel. Through
group discussion, these definitions, references, and procedures are refined. Panelists then practice their
evaluations using samples of known differences. Once panelists are in agreement among each other and are
able to replicate their judgments they participate in the test sessions. Data from trained panels provides
direct information about the textural quality of products and can be used to interpret consumer acceptability
data and to validate instrumental procedures for measuring texture.
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