Use of Reference Standard in Panel Training

Abstract

This exercise complements Chap. 9 (Flavor Profile) and Chap. 10 (Introduction to Descriptive Analysis). It demonstrates how reference standards may be used for panel training in two important ways: teaching terminology for flavors and calibrating panelists for intensity scales. Four systems are suggested, including dairy and wine references for flavors and hardness (texture) and sweetness for intensity. Instructors may choose to use some or all of the suggested product systems.