How to set up and run a Taste Panel
There are many different factors that can affect the validity of results collected during a taste panel. Some of these can be controlled and others, not as easily. We know that within the human population that individuals have many likes and dislikes. Even people who have grown up in the same family may not like the same flavours and textures. Before you run a taste panel get an idea of what could affect your result.
Time of day
If the respondents you use in your test are very hungry this could give you a skewed result. Hungry people if offered free food are more likely to try something new and then say they like it. Try the same food with them just after they have eaten a big meal and you may get a negative response.
Tip
The optimum time to test a food product is either midmorning or mid-afternoon. Your respondents should be neither to hungry or too full. Due to lesson times it may not be possible for panels to be carried out at these times but awareness can be given to this issue when results are discussed.
Product acceptability
Results can also be less valid if those used in the panel do not regularly eat or buy the product on trial. If you have enough panelists available it may be better to select those who already buy products from the area you are testing. For example ready meals. Remember, just because someone says they like a food you are sampling doesn’t mean that they would actually buy it.
Tip
You will getter a more valid response if you are able to select only those who are familiar with the product area on test. It also allows those who dislike the food you are offering to decline as their result is likely to be invalid.
Taste Panel Management
Running a taste panel takes organisation and management. Always make sure that you get everything ready before you start.
Present the samples on identical plates/cups/bowls with three digit random numbers. Samples presented as 1,2,3 or A,B,C give a false sense to the panelist who may think that 1 or A is the one you are testing against the others. Using three digit numbers eliminates this. Always give a pencil or pen for results to be recorded.
Use of white paper plates, white Styrofoam cups (for hot liquids) and white plastic cups and white or clear plastic cutlery is standard in the food industry. Napkins for some products like biscuits are not compulsory but for wetter stickier samples they should always be offered. Torn off sheets of white paper towels are acceptable.
Tip
Assign the random numbers to your products to be tested and write this on the packaging somewhere so the samples do not get mixed up. Use sticky labels for products that have to be removed from the packaging (like soup) or if you want to keep the identity a secret. Label all the plates, bowls or cups to be used prior to the taste panel starting. Being organised is very important!
Hot v Cold Samples
For younger pupils presenting samples like biscuits or individual items that do not need cutting is preferable. Once cut results could be skewed by damage to the product, which makes it look unattractive. Samples can also be damaged by advance preparation. For example bread could dry out if cut and laid out to early, cold meats could discolour. Think about the product you are sampling and whether it could be affected. Take precautions to ensure the product is kept in good condition up to being offered to a panelist by for example covering with cling wrap.
Samples should always be presented at the temperature that they are intended to be eaten at. Depending on time, space, equipment and reason for taste panel try and select products that are eaten at room temperature.
Soup is a good product for older pupils to sample as they are easy to prepare and inexpensive. These should always be presented in a white cups or bowls and depending on the style served with or without a spoon. Always prepare the product using the on pack instructions. Home prepared samples should be served freshly cooked and at the same temperature as products they are being tested against.
Size of food sample
Individual items such as biscuits are usually offered whole which controls the appearance and is easy to manage. Samples, which are portioned up need more planning. You only need small amounts of product per panelist but it must be enough for a second or third mouthful when comparing against other samples. You must also make sure you have enough of each sample for all panelists taking part. All samples sizes should be the same. More of a homemade version for example could skew the results as panelists may guess which one is which.
Tip
Samples should all be served in the same size portions and at the same temperature.
Palate cleanser
Always offer room temperature water as a palate cleanser. Cold water may numb the palate and skew results. For samples containing fish, fresh lemon juice is often added to the water. Products containing cheese can be offered with water and fresh apple slices.
Palate fatigue
Different foods can affect our taste buds in different ways. Try drinking orange juice after you have just brushed your teeth! Sweet, acidic, salty and bitter tastes all interact differently. Take this one stage further and we recognise that if we eat something sweet just before we eat something savoury it affects our reaction to the taste. This is why we normally eat sweet foods at the end of our meal and not at the beginning. Mildly sweet foods can go well in savoury dishes as long as they don’t overpower them. With regard to taste panels after about 5 samples of a similar food our ability to tell them apart becomes fatigued. This is because our taste buds are very sensitive and become less efficient if presented with too many taste stimuli in a short period of time. Often buyers and product developers have to sample many products in together but this is known not to be ideal. Those who work in product development rarely swallow samples (extra cups for spitting samples are provided) and always drink water to clear food debris between each mouthful.
Tip
Always offer a palate cleanser for panelists to use between each sample. Room temperature water should always be offered as a minimum.
The ideal amount of samples to present at one time is 3. The maximum should be five where possible.
Selecting panelists
Smell is an important element of the tasting process. Panellists who have a cold may be eliminated from a professionally run taste panel as their ability to taste properly will be compromised.
Tip
Eliminate panelists with heavy colds from your taste panel as they will be unable to taste the food on offer.
What is it you want to find out?
If you are planning a taste panel make sure you have a good idea of what result you are looking for - it could be any of the following:
Smell (aroma) / appearance / flavour (taste) / texture – which sample out of those is preferred overall or by each criteria?
Some of these? All of these?
Tip
Make a list and make sure the questions you ask or the test you use will get the result you are looking for.
Choosing the right test is crucial to getting a useable result. Be realistic as even in the food industry it is difficult, even with a large sample (a lot of panelists) to get a result you can use with absolute confidence. Results, especially from a small group may indicate a preference but that’s all.
Whatever result you get is a useful discussion tool and should be used in a constructive way.
Active Kids Get Cooking 2007