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FACILITIES CONSIDERATIONS
1. Well-designed facilities
ELEMENTS OF GOOD
– Décor is generally plain white or off-white
SENSORY PRACTICE – Lighting is controlled often
– Good ventilation, free from extraneous odors
– Quiet, free from extraneous noises

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FACILITIES CONSIDERATIONS
2. The concept of the booth

– Multiple individuals can evaluate the same product

at the same time in the same room
– No panelist interaction
– Booths are adjacent to, but physically separated
from a preparation area
– Sinks and running water can be included in each
booth

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FACILITIES CONSIDERATIONS
3. Descriptive testing/training area

– Conference room type setting with large table and

comfortable chairs
– Access to visual aids
– Access to an adjacent test kitchen for product
preparation

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SAMPLE CONSIDERATIONS
General variables include:

• Sample temperature
• Sample size
• Sample preparation methods
• Time after cooking to serve

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EXPERIMENTAL DESIGN PANELIST CONSIDERATIONS

CONSIDERATIONS
1. Trained or untrained?
• Bias-free blinding codes to identify samples (use of 2. Screening
random 3-digit numbers is the industry standard) 3. Motivation
– General principle: All panelists need some kind of
• Presentation orders are either counterbalanced or incentive.
randomized 4. Human subjects protocols
– Participation is voluntary
• Type of statistics that will be applicable to the test – They have a right to terminate participation at any time
results should be part of the test design – Any potential risks and/or benefits have been explained

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Conditions for judging

• Best time for sensory testing: 10-11am and 3-4pm
• At least 1 hour prior to sensory testing, panelists are
ADVISED NOT TO:
– Eat
– Smoke
– Drink liquor
– Chew gum
– Brush teeth
• Verbal communication should be avoided
• Avoid the use of strong perfumes

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1. Prepare a master sheet.

• Provides an organized record of the sensory test
• Contains all the necessary data on the conducted test
General Procedure
How to prepare a master sheet:
for Setting Up a a. Write all the necessary information about the test to
be conducted.
Sensory Test b. Assign a 3-digit random number code to each sample
to be served.
c. Determine the random order of serving of samples
for each judge.

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Notes on the 3-digit random codes

• May be obtained from the Table of Random Numbers

or from a calculator (RAN#)

• Done to minimize tendency to associate

superiority/inferiority of samples

• Avoid the use of double or triple numbers

• Avoid the use of numbers with “13”

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Notes on the assignment of random

order of serving
2. Code sample containers.

• The Table of Permutations of Numbers 1 to 9 may be • Must be labeled with the 3-digit random codes
used assigned to the sample (indicated in the master sheet)

• The order of serving is randomized to prevent the • Use odorless ink in marking
tendency of the judge to rate the 1st sample higher
thinking that it is more superior • Use the same ink color for all samples for all judges

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3. Prepare a score sheet.

• Contains the instruction/s as to how the judge should
evaluate the samples

• Must be designed and reproduced before the conduct

of the sensory test

• Must also contain: judge #, testing date, sample, title

of sensory test, random codes of samples arranged in
the order indicated in the master sheet

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5. Pour/place samples in
4. Prepare a table mark-up.
the containers.
• An enlarged master sheet
• Liquid – pour approx. 15-20mL
• Data on the master sheet are enlarged on a table, but
instead of simply copying the codes, the coded • Solid – place approx. 20g or 1cm3
sample containers are placed on the table in the same
manner as they appear on the master sheet • Sample should be homogeneous

Note: The order of serving is not yet being applied when • Sample should be tested at the
preparing the table mark-up. temperature at which it is normally
consumed

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6. Set up trays.
• The samples for each judge are placed on a tray

• The samples are arranged according to the order of

serving indicated in the master sheet (NOTE: Samples
are evaluated from left to right)

• Trays contain the ff: samples, score sheet, cup of water

for rinsing, extra cup for spitting (if necessary)

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7. Serve trays when the 8. Give the judge sufficient time to

evaluate the samples.
judge is ready.
9. Decode the score sheets and
• The serving area and evaluation area is equipped with
a signal system. Know the appropriate signal indicating indicate the responses in the
that the judge is ready to be served. master sheet.

10. Determine the statistical

significance of the test.