AS 2542.1.3-1995

1 - AS 2542.1.3-1995 SENSORY ANALYSIS OF FOODS - GENERAL GUIDE TO METHODOLOGY - SELECTION OF ASSESSORS
1 - PREFACE
1 - FOREWORD
2 - METHOD
2 - 1 SCOPE
2 - 2 REFERENCED DOCUMENTS
2 - 3 DEFINITIONS
2 - 4 RECRUITMENT OF CANDIDATES FOR SELECTION AS ASSESSORS
2 - 5 PRELIMINARY SCREENING
2 - 5.1 General information and background
2 - 5.2 Interest and motivation
2 - 5.3 Health
2 - 5.4 Food idiosyncrasies
2 - 5.5 Communication skills
3 - 5.6 Availability
3 - 5.7 Other information
3 - 6 SENSORY SCREENING TESTS
3 - 6.1 General
3 - 6.2 Materials used in screening tests
3 - 6.3 Matching test
3 - 6.4 Detection test
3 - 6.5 Discrimination test
5 - 6.6 Descriptive ability tests
6 - 7 SELECTION OF ASSESSORS FOR PARTICULAR TESTS
6 - 7.1 General
6 - 7.2 Number of assessors
6 - 7.3 Training of assessors
7 - 7.4 Selection of assessors for difference tests
7 - 7.5 Selection of assessors for ranking methods
7 - 7.6 Selection of assessors for rating methods
7 - 7.7 Selection of assessors for descriptive analysis
8 - 8 MONITORING OF SELECTED ASSESSORS
9 - APPENDIX A - USE OF ANALYSIS OF VARIANCE IN SELECTION OF ASSESSORS FOR RATING METHODS
12 - APPENDIX B - EXAMPLE OF THE APPLICATION OF ANALYSIS OF VARIANCE IN SELECTION OF ASSESSORS FOR RATING PANELS

AS 2542.1.3-1995 provides guidelines on the selection of assessors used in laboratory-controlled sensory analysis of food.

This Standard provides guidelines on the selection of assessors used in laboratory-controlled sensory analysis of foods.NOTES:1 It is recognized that, when establishing a test panel, the supervisor may have to use the best available assessors, who may not conform with all the guidelines provided in this Standard.2 The Standard does not apply to persons used in consumer and market research tests involving sensory appraisal of products.3 The Standard does not cover training procedures which may be necessary for assessors to acquire expertise in certain sensory tests or in specialized product testing.

First published as AS 2542.1.3-1995.