Published 2007

Read in Norwegian

Publication details

Journal : Journal of sensory studies , vol. 22 , 2007

International Standard Numbers :
Printed : 0887-8250
Electronic : 1745-459X

Publication type : Academic article

Contributors : Bitnes, Janna Myrvold; Rødbotten, Marit; Lea, Per; Ueland, Øydis; Martens, Magni

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Kjetil Aune
Chief Librarian


The aim of this study was to determine the best organization/training of sensory panels performing different types of work. Five sensory panels having different types of product knowledge were compared with respect to their profiling performance. Four of the panels were internal panels from various food companies and one was an external panel from a research institute. The panels were categorized in three groups according to their product knowledge: specific product knowledge (SK), unspecific product knowledge (UK) and general product knowledge (GK). Particularly, SK from quality control testing was pointed out to be more beneficial for the ability to discriminate between samples than UK or GK from descriptive analysis of a large variety of products. These findings contribute to the explanation that sensory learning evolves from verbal learning and focus of attention rather than perceptual learning. It is most beneficial for food companies with a limited range of products to have panelists that are specifically trained for certain characteristics, rather than have judges that can easily adapt to unfamiliar products and characteristics.