Overview

Panelist Reception

Greeting (Lobby)

1. Take attendance.
   
   
2. Inform panelists of sensory protocol including: to not wear any scented products, not to drink coffee prior to the session, and any other specific instructions.
   

Resources

Welcome (Training Room) Tasks

1. Seating assignment based upon name tag placement.
   
   
2. Introduction/staff introductions.
   
   
3. Overview of screening:
   
1. We will be asking you to complete a series of sensory exercises.
   
   
2. These exercises will help us assess your sensory abilities.
   
   
3. They are not pass or fail exercises. We just want to know if you are able to find and describe differences in various products.
   
   
4. Panelists to sign/complete:
   
1. Indemnity Waiver and Release of Liability Form.
   
   
2. Information Form (panelists to complete front side only).
   
   

Resources

1. Name tent cards.
   
   
2. Indemnity and Release of Liability Form.
   
   
3. Information form.
   
   
4. Pens.
   
   

Guidelines for Success Criteria

1. Interactions: Monitor interactions during the welcome phase.
   
   Comments: Subjective comments on individual interactions within the group.
   
   
2. Follow Instructions: Observe panelists to see if anyone completed the “Describe your favourite food” question (they were instructed not to complete this section yet).
   
   
3. Points: Up to 1 (0 = Did not follow directions, 1 = Followed directions).
   

At the bottom of this page there is a file named "Compusense Score Sheet for Screening Tests". Feel free to download and use it as an example on how to keep track of panelist’s points for the screening tests/activities.

Activity #1: “Describe your favourite food.”

Task: ~5 minutes

Resources

1. Information form.
   
   
2. Pens.
   

Guidelines for Success Criteria

1. Subjective review of the panelist’s ability to articulate/describe their favourite food.
   
   
2. Points: Up to 3 (1 = brief description, 2 = moderate description, 3 = detailed description).
   

Activity #2: Basic Taste Identification with Immediate Feedback

Task: ~20 minutes

1. Provide panelists with a brief introduction to the 5 basic tastes: sweet, sour, salty, bitter and umami.
   
   
2. Provide panelists with 10 basic taste solutions (2 each: sweet, sour, salty, bitter and umami).
   
   
3. Samples are served monadically, in a fixed order.
   
   
4. Panelists will provide a response to a Choose 1 question and will receive immediate feedback on whether they correctly identified the basic taste.
   

Resources

1. Data collection devices (iPads/Tablets/Desktop).
   
   
2. Activity #2: “Identifying Basic Tastes” test.
   
   
3. Basic taste solutions (sucrose, salt, caffeine, citric acid, MSG, distilled water).
   
   
4. Glassware for solutions.
   
   
5. 1 oz. cups labelled with 3 digit codes.
   
   
6. 10 oz. water cups.
   
   
7. Spit cups + lids, Napkins.
   
   
8. Need 800 g of each Basic Taste - ~20 g/panelist. Make 1000 g in case of spillage.
   

For greater accuracy, we used units of measurement for mass (grams) rather than units of measurement for volume (millilitres).

Guidelines for Success Criteria

1. Create the ‘Hits and misses report’ to determine how many times a panelist was correct. If a panelist did not identify the correct taste on the first try, determine if they learned from the immediate feedback.
   
   
2. Points:
   
1. Up to 10 points.
   
   
2. Expect each panelist will identify each taste correctly at least once.
   

Activity #3: Basic Taste Ranking

Task: ~15 minutes

1. Provide panelists with 4 solutions of the same basic taste to rank, in order of intensity (1 = least intense, 4 = most intense).
   
   
2. Samples are served all at once, in a fixed order.
   
   
3. You can start with Sweetness or complete an evaluation for all basic tastes. Panelists will likely need to pause, as there may be too much fatigue for 4 samples x 5 basic tastes.
   

Resources

1. Data collection devices (iPads/Tablets/Desktop).
   
   
2. Activity #3: “Ranking Basic Tastes” test.
   
   
3. Sweetness solutions (sucrose, distilled water).
   
   
4. Glassware.
   
   
5. 1 oz. cups – labelled with 3 digit codes.
   
   
6. Need 800 g of each Basic Taste - ~20 g/panelist. Make 1000 g in case of spillage.
   

For greater accuracy, we used units of measurement for mass (grams) rather than units of measurement for volume (millilitres).

Guidelines for Success Criteria

1. In Results click on the Data tab. Review how the panelists ranked the samples to determine if they were correct.
   
   
2. Points:
   
1. Up to 4.
   
   
2. Expect panelists will rank a minimum of 2 out of 4 in the correct order.
   

Activity #4: Odour Identification

Task: ~45 minutes

1. Each panelist begins with a labelled amber odour bottle (1-20). Bottles are passed clockwise every 60 seconds, until each panelist has had an opportunity to evaluate all 20 odours.
   
   
2. Panelists are instructed to open the bottle, quickly smell the sample, and then recap the bottle. Smell the sample again, if required. Use the crook of the arm as a neutralizer. Select the appropriate response from the list of possible odours. Feedback has been added to the test but is hidden from the panelists for this exercise.
   
   
   
3. Sensory staff will replace the bottle numbers, with the appropriate odour names so that panelists can learn the common names.
   
   
4. Immediate feedback is added to the test, but not shown to panelists. Panelists will then have an opportunity to review their answers and familiarize themselves with the common odour names.
   

Resources

1. Activity #4: “Odour Identification” test.
   
   
2. 20 amber bottle + lids.
   
   
3. Synthetic cotton balls.
   
   
4. Removable Labels (codes 1-20, common names).
   

Guidelines for Success Criteria

1. Create the ‘Hits and misses report’ to determine how many times a panelist was correct. 
   
   
2. Points: Up to 20.
   

Example Panelist Screening: Session 2