Types Of Food Panel PDF

Types of Food Panel 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...

Types of Food Panel 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. 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. 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.  In humans, olfaction is often considered the least acute of the senses, and a number of animals are obviously superior to humans in their olfactory abilities. This difference is probably explained by the larger number of olfactory receptor neurons (and odorant receptor molecules; see below) in the olfactory epithelium in many species and the relatively larger area of cortex devoted to olfaction. In a 70-kg human, the surface area of the olfactory epithelium is approximately 10 cm2.  Since the number of odorants is very large, there have been several attempts to classify them in groups. One useful classification was developed in the 1950s by John Amoore, who divided odors into categories based on their perceived quality, molecular structure, and the fact that some people, called anosmics, have difficulty smelling one or another group. The categories Amoore described were pungent, floral, musky, earthy, ethereal, camphor, peppermint, ether, and putrid, and these are still used to describe odors, to study the cellular mechanisms of olfactory transduction, and to discuss the central representation of olfactory information.  Various types of foods are consumed across the worlds. Humans have experienced different food textures and carried on the tradition during the sharing of their foods over many generations, but it is not known when texture studies of foods first began. The great scientist Robert Hooke, after from Hookean solids are named, explained the principle of elastic deformation of solids, and Isaac Newton, who founded the law governing the flow of simple liquids (Newtonian fluids), may be included in the founding of texture studies. A great number of works were published more than 100 years ago (Bourne 2002, pp. 26–27), but food texture as a main study subject appears to have originated in the late 1950s (Szczesniak 2002).  As texture is defined as “all the mechanical, geometrical and surface attributes of a product perceptible by means of mechanical, tactile and, where appropriate, visual and auditory receptors” (ISO 11036 1994), food texture is perceived as the physical characteristics of food experienced by humans; therefore, only humans can perceive and describe texture (Szczesniak 2002). Texture analyses that combine a sensory evaluation and an instrumental measurement have been widely per-formed since the 1960s. Alina S. Szczesniak and Malcolm C. Bourne, who both passed away in 2016 (Nishinari and Fang 2018), were great pioneers of food texture studies from the viewpoints of sensory evaluation and physics, respectively. Many sensory and instrumental measurements of food texture have been published in a myriad of publications such as the Journal of Texture Studies (1970–) and others (Kohyama 2018). Later, a variety of methods are introduced