chapter  9
Selection and Training of Panel Members
Pages 32

This section is partly based on ASTM Special Technical Publication 758, Guidelines for the

Selection and Training of Sensory Panel Members (1981) and on the ISO Guide for Selection and

Training of Assessors (1993). The development of a sensory panel deserves thought and

planning with respect to the inherent need for the panel, the support from the organization

and its management, the availability and interest of panel candidates, the need for

screening of training samples and references, and the availability and condition of the

panel room and booths. In the food, fragrance, and cosmetic industries, the sensory panel

is the company’s single most important tool in research and development and in quality

control. The success or failure of the panel development process depends on the strict

criteria and procedures used to select and train the panel.