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Multi challenges for a multisensory panel
Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap. Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL). SP Technical Research Institute of Sweden.ORCID iD: 0000-0002-7249-2628
SP Technical Research Institute of Sweden.
SP.
SP Technical Research Institute of Sweden.
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2015 (English)Conference paper, Poster (with or without abstract) (Other academic)
Abstract [en]

Sensory science is defined  as a scientific method used to evoke, measure, analyze, and interpret those responses to products as perceived through the senses of sight, smell, touch, taste, and hearing (Stone and Sidel, 1993). This definition encompasses both analytical methods, such as descriptive and discriminative testing and hedonic methods, including qualitative and quantitative consumer testing used to address sensory research objectives. 

 

To select and train a sensory panel with the purpose of using all their senses in evaluating products is a challenge. There are different types of standards on how to select and train sensory analytical panels. However, there are no standard covering all senses.

 

The challenges for a multisensory approach are many. In this paper our focus is on:

  1. Select an analytical multisensory panel
  2. Train and keep a multisensory panel updated

Some guidance to select and train a multisensory panel might be found in the ISO standard ISO8586:2012. Criteria for tastes and odours are clear and concise. Some advices concerning tactile senses (perception of texture) and vision (colour vision) are given.  To find guidance in measuring the sensorial perception of audio and vision the literature might be consulted eg by Zackarov and Bech (2006), Legarth and Zacharov (2009) and Rossi (2013). 

The poster will show suggestions and experiences on how to select a multisensory panel.

Place, publisher, year, edition, pages
2015.
Keyword [en]
Sensory Panel
National Category
Other Engineering and Technologies not elsewhere specified
Identifiers
URN: urn:nbn:se:hkr:diva-17321OAI: oai:DiVA.org:hkr-17321DiVA, id: diva2:1144649
Conference
Pangborn Sensory Scinece Symposium 2015
Available from: 2017-09-26 Created: 2017-09-26 Last updated: 2017-09-27Bibliographically approved

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fulltext(395 kB)14 downloads
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Wendin, Karin
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Avdelningen för Mat- och måltidsvetenskapResearch Environment Food and Meals in Everyday Life (MEAL)
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CiteExportLink to record
Permanent link

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Cite
Citation style
  • apa
  • harvard1
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf