Standards and Regulations in Sensory Analysis

Standards and Regulations in Sensory Analysis: A Presentation of Best Practices.

In the realm of sensory analysis, it is crucial to adhere to standards and regulations to ensure the quality, reliability, and objectivity of results. Here is an overview of best practices regarding standards and regulations in sensory analysis:

ISO Standards for Sensory Analysis:

ISO standards (International Organization for Standardization) are significant references in sensory analysis. Key standards include ISO 8589:2007, addressing general methods for the evaluation of sensory properties of products, and ISO 13299:2016, covering terms and definitions related to sensory evaluation.

Composition of the Tasting Panel:

It is essential to form a team of qualified and trained tasters. Tasters should be selected based on specific criteria such as sensory sensitivity, experience, and the ability to objectively evaluate products.

Standardized Protocols:

Using standardized protocols for each sensory test is recommended. These protocols should include clear instructions for tasters, tasting conditions, evaluation criteria, and data collection.

Use of Representative Samples:

Samples used for sensory tests must be representative of the target population. They should be prepared consistently, considering the product’s specifics and its preservation.

Control of the Tasting Environment:

Controlling the tasting environment is important to avoid external influences. This includes monitoring temperature, lighting, noise, and distractions.

Respect for Sample Anonymity:

Presenting samples anonymously is advised to prevent biases related to branding or packaging. Tasters should not know the origin of the samples during the test.

Validation of Tests:

Sensory tests need to be validated to ensure their reproducibility and validity. This involves conducting pilot tests to assess the feasibility of protocols and the consistency of results.

Data Traceability:

Maintaining detailed records of each sensory test, including information about tasters, tasting conditions, samples, and results, is crucial. This ensures data traceability and allows for result verification when necessary.

Conclusion:

By adhering to standards and regulations in sensory analysis, businesses can guarantee the reliability and quality of obtained results. Implementing best practices in terms of tasting panel composition, standardized protocols, use of representative samples, control of the tasting environment, respect for sample anonymity, test validation, and data traceability is essential to draw accurate and objective conclusions. This enables businesses to make informed decisions regarding product development, marketing, and business strategies, enhancing their competitiveness in the market.