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 the 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 (R&D) and in quality control (QC). The success or failure of the panel development process depends on the strict criteria and procedures used to select and train the panel.