Types of Sensory Panelists

The sensory panels are classified into three categories viz., trained, semi trained and consumer panel. The panelists are selected and trained by the sensory leader/ coordinator depending on the type of the product.

i) Trained Panel: They should be carefully selected and trained, and need not be expert panelists. The trained panel should be used to establish the intensity of a sensory character or overall quality of a food. A trained panel should comprise of small number of members varying from 5 to 10 and may be used in all developmental, processing and storage studies. A small highly trained panel will give more reliable results than a large untrained panel.

ii) Semi-Trained Panel (D&C Panel): This type of panel should be constituted from persons normally familiar with quality of milk and different classes of dairy products. This panel is capable of discriminating differences and communicating their reactions, though it may not have been formally trained.In a semi-trained panel individual variations can be balanced out by involving greater number of panelists. The panel, should normally consist of about 25 to 30 members, and should be used as a preliminary screening programme to select a few products for large scale consumer trials.

iii) Consumer Panel: The members of the consumer or untrained panel should be selected at random and ensure due representation to different age, sex, race and income groups in the potential consumer population in the market area. More than 80 members are required to constitute a consumer panel.