Session 2

Panelists screening
and data
tabulation
Junaida Astina
junaida.astina@i3l.ac.id

FS2123- Sensory Evaluation Laboratory

Session learning goal

Able to identify the basic taste and mouthfeel, as well as

tabulate the data

Outline:
• Panelist screening
• Basic taste identification
• Data tabulation
Panelist screening
• We need to screen panelist to get insights from
the consumers. Different product may have
different sociodemographic characteristic of
consumers.
• Panelists should get the information about what is
expected of them during the study
• Study involving human subjects need approval
from Ethical Review Board → participant
information sheet and informed consent
 Information sheet

• Information about the product (what contains in it, if it have

any allergen)
• What they are required to do
• When will it take place?
• How often do they need to participate
• Contact if they require more information
• How the information will be used
• How the information will be recorded, and the data will be
kept
Consent form

• Important since you will have the agreement and use the data
collected
• Element required:
- Agreement on conducting the research (if under 18 require
permission from the guardian)
- Agreement on compensation (if any) Should be signed by
- Agreement on withdrawal (if free or not) panelist, researcher, and
witness
- Agreement to provide the information
(demographics/psychographics)
- Confirmation that they suffer/do not suffer on several food
allergen
Eligibility criteria

Define the eligibility criteria based on targeted consumer

• Age
• Gender Eligibility
• Health condition criteria
• Food allergy
• Familiarity of food→ consumer panel Inclusion Exclusion
• Able to identify color, smell, taste, texture criteria criteria
 Demographics & Psychographics

• Demographic information
includes gender, age, income,
marital status – the dry facts
• Psychographics is almost
similar to demographics, but it
drives the consumer
behavior. Psychographic
information might be your
buyer's habits, hobbies,
spending habits and values.
Sampling Method
Sampling Method
Sampling Method
Example

I need 100 subjects from Senior High School students. Then, I choose
35 students each from 1st, 2nd, and 3rd grade.

What sampling method is it?

I need 100 subjects from Senior High School students in Jakarta to fill
out the questionnaire. Then, I inform 5 schools to inform the students
and ask them to inform the questionnaire to other friends.

What sampling method is it?

Basic taste testing

• Panels should taste each solution without haste (at least 30 s intervals)
• Panels take a minimum of 15 ml to allow impregnation of the whole mouth
• Panels rinse mouth with water after evaluating each taste series
• Samples are served at room temperature
Taste Reference substance Concentration (g/L)
If you have any
hypersensitivity to reference
Acid Citric acid 0.43 substance (e.g. caffeine,
Bitter Caffeine 0.195 MSG, etc), please let me
know.
Salty Sodium chloride 1.19
Sweet Sucrose 5.76
Umami MSG 0.595
source ISO3972:1991
Basic taste testing

• There will be 2 set of tests:

• Guess the taste in set A
• Match the taste from set A to the set B
• Remember, that the order of sample to the panelist is randomized
• Sample is presented monadically
• Once you finished with the set A, then you can continue to set B
• Don’t forget to rinse your mouth after tasting each sample
TASK 1

1. Create pie charts for showing percentages of:

- Gender distribution of participants
- Age of participants
- Study program of participants
2. What type of sampling method use in this test?
3. Create a graph showing the number of panellist and correct answer (for each
procedure)!
4. Did people who performed well in one method also perform well in the other
method? Explain! What is the difference between each procedure and the correlation
with the correct answer?
5. Make a conclusion based on the result.
References

• Taherdoost, H. (2016). Sampling methods in research methodology;

how to choose a sampling technique for research. How to Choose a
Sampling Technique for Research (April 10, 2016)
• Sensory Evaluation of Food: Principles and Practices. Harry T. Lawless,
Hildegarde Heymann. Springer; 2nd ed. 2010 edition ISBN-10:
1441964878 ISBN-13: 978-1441964878
• Sensory evaluation Techniques. Morten Meilgaard, Gail V Civille, B.
Thomas Carr. CRC Press, Taylor and Francis group: Florida