chapter  10
Descriptive Analysis Techniques
Pages 16

All descriptive analysis methods involve the detection (discrimination) and the descrip-

tion of both the qualitative and quantitative sensory aspects of a product by trained panels

of 5-100 judges (subjects). Smaller panels of five to ten subjects are used for the typical

product on the grocery shelf, whereas, the larger panels are used for products of mass

production where small differences can be very important, i.e., beers and soft drinks.