Selection and management of staff for sensory quality control

Sensory Analysis for Food and Beverage Quality Control

Volumn , Issue , 2010, Pages 17-36

  De Vos, E ^a  

^a EMEA   (France)

Author keywords

Cereal based ingredients; Sensory panel motivation; Sensory panel performance monitoring; Sensory personnel; Sensory quality control; Sensory quality control panel set up

Indexed keywords

EID: 84903358427     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1533/9781845699512.1.17     Document Type: Chapter

References (39)

1. Acnfp Guidelines on the Conduct of Taste Trials Involving Novel Foods or Foods Produced by Novel Processes. Advisory Committee on Novel Foods and Processes 1992, available from. http://www.acnfp.gov.uk/acnfppapers/inforelatass/guidetastehuman/guidetaste.
2. Astm, Astm Guidelines for the Selection and Training of Sensory Panel Members. American Society for Testing and Materials, Special Technical Publication 1981, 758.
3. Beckley J.P., Kroll D.R. Searching for sensory research excellence. Food Technol 1996, 50(2):61-63.
4. Cardello A.V. Cross-cultural sensory testing: a changing tide?. Cereal Foods World 1993, 38(9):699-701.
5. Carlton D.K. Plant sensory evaluation within a multiplant organization. Food Technol 1985, 39(11):130-133. 142.
6. CNIL Act no. 78-17 of 6 January 1978 on Data Processing, Data Files and Individual Liberties, Amended by the Act of 6 August 2004 relating to the protection of individuals with regard to the processing of personal data and by the Act of 12 May 2009 relating to the simplification and clarification of law and lightening of procedures. Commission Nationale de l'Informatique et des Libertés 2009, available from. http://www.cnil.fr/fileadmin/documents/en/Act78-17VA.pdf.
7. Costell E. El equipo de catadores como instrumento de analisis. Rev. Agro-quim. Tecnol. Aliment. 1983, 23(1):1-10.
8. Costell E. Sensory analysis applied to quality control of citrus fruits. Rev. Esp. Cienc. Tecnol. Aliment. 1992, 32(3):269-281.
9. Cross H.R., Moen R., Stanfield M.S. Training and testing of judges for sensory analysis of meat quality. Food Technol. 1978, 32(7):48-54.
10. Ford A.L. Sensory testing in a small company. Food Australia 1991, 43(6):237.
11. Gardner J.W., Bartlett P.N. Electronic Noses 1999, Oxford University Press, Principles and Applications.
12. Howard A. Taste panel technique. I. Reproducibility, reliability and validity. Food Res. Quart. 1972, 32:80.
13. IFST 'Ethical and Professional Practices for the Sensory Analysis of Foods', The Institute for Food Science & Technology Available from. http://www.ifst.org/documents/misc/practicesforsensoryanalysis1.pdf.
14. Ishihara S. Tests for Colour Blindness 1971, Kanahara Shuppan Co.Ltd, TokyoKyoto, Japan.
15. ISO Sensory Analysis - Methodology - Flavour profile methods, ISO 6564:1985(E). International Organization for Standardization 1985.
16. ISO Sensory Analysis - Methodology - Method of investigating sensitivity of taste, ISO 3972:1991(E). International Organization for Standardization 1991.
17. ISO Sensory Analysis - General guidance for the selection, training and monitoring of assessors - Part 1: Selected assessors, ISO 8586-1:1993(E). International Organization for Standardization 1993.
18. ISO Sensory Analysis - Methodology - General guidance, ISO 6658:2005(E). International Organization for Standardization 2005.
19. ISO Sensory Analysis - General guidance for the staff of a sensory evaluation laboratory - Part 1: Staff responsibilities, ISO 13300-1:2006. International Organization for Standardization 2006.
20. ISO Sensory Analysis - General guidance for the staff of a sensory evaluation laboratory - Part 2: Recruitment and training of panel leaders, ISO 13300-2:2006. International Organization for Standardization 2006.
21. ISO Sensory Analysis - Methodology - Initiation and training of assessors in the detection and recognition of odours, ISO 5496:2006(E). International Organization for Standardization 2006.
22. ISO Sensory Analysis - General guidance for the selection, training and monitoring of assessors - Part 2: Expert sensory assessors, ISO 8586-2:2008(E). International Organization for Standardization 2008.
23. Jellinek G. Sensory Evaluation of Food 1985, Ellis Horwood Ltd, Chichester.
24. Kapparis E., Pfeiffer J.C., Gilbert C.G. Guidelines for the Motivation of Sensory Panels Within the Workplace 2008, Campden & Chorleywood Food Research Association Group, Guideline No. 57.
25. Kilcast D. New developments in sensory analysis. International Food Ingredients 1992, 2:2-8.
26. King S., Gillette M., Titman D., Adams J., Ridgely M. The Sensory Quality System: a global quality control solution. Food Qual. Pref. 2002, 13:385-395.
27. Lawless H.T., Heymann H. Sensory evaluation in quality control. Sensory Evaluation of Food - Principles and practices 1997, 548-584. Chapman & Hall, New York. H.T. Lawless, H. Heymann (Eds.).
28. Legin A., Rudnitskaya A., Vlasov Y., Di Natale C., Davide F., D'amico A. Tasting of beverages using an electronic tongue. Sensors Actuators B: Chem. 1997, 44:291-296.
29. Lyon D.H. Guidelines for the Selection and Training of Assessors for Descriptive Sensory Analysis 2002, Campden & Chorleywood Food Research Association Group, Guideline No.37.
30. Lyon D.H., Francombe M.A., Hasdell T.A., Lawson K. Guidelines for Sensory Analysis in Food Product Development and Quality Control 1992, 47-57. Chapman & Hall, London, 82.
31. Mastrian L.K. The sensory evaluation program within a small processing operation. Food Technol. 1985, 39(11):127-129.
32. Meilgaard M.C., Civille G.V., Carr B.T. Sensory Evaluation Techniques 2006, 163-165. FL, CRC Press, Boca Raton. 4th Ed.
33. Muñoz A.M., Civille G.V., Carr B.T. Sensory Evaluation in Quality Control 1992, 28-40. Van Nostrand Reinhold, New York, 84-107, 126-139, 154-167, 179-198, 225-226.
34. Pfeiffer J.C., Kapparis E., Gilbert C.G. Practical Guidelines for Monitoring On-going Job Performance of Sensory Descriptive Panellists 2008, Campden & Chorleywood Food Research Association Group, Guideline No. 58.
35. Rutenbeck S.K. Initiating an in-plant quality control/sensory evaluation plan. Food Technol 1985, 39(11):124-126.
36. Sidel J.L., Stone H., Bloomquist J. Use and misuse of sensory evaluation in research and quality control. J. Dairy Sci. 1981, 64:2296-2302.
37. Simpson W.J. Sensory quality management and its role in brewery operations. Scandinavian Brewers' Review 2003, 60(5):18-23.
38. Stouffer J.C. Coordinating sensory evaluation in a multiplant operation. Food Technol. 1985, 39(11):134-135.
39. Yantis J.E. The Role of Sensory Analysis in Quality Control. American Society for Testing and Materials, Manual Series: MNL 1992, 14.