ABSTRACT
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.
