Improving the precision of sensory analysis requires an appreciation of the limitations of humans as testing instruments. One important limitation is sensory interaction i.e. the change in perception of one stimulus due to the presence of a second stimulus, which can be minimised by controlled testing environments, serving sequence of samples, replicate responses etc. Constant application of a stimulus to a receptor results in failure to peceive its continued presence, but removal of the stimulus may lead to recovery except in cases of fatigue. Precision of sensory information is influenced by data collection. Testing procedures used include coded samples sequential sample presentation, a balanced order of tasting and a minimum panel of 6-8 subjects. It is recommended that panels consider using replicate evaluations, graphic scales for rating each sensory attribute and statistical tests to monitor judge performance and the significance of sample differences.
Keywords: flavour taste test