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ORA Laboratory Manual Volume IV Section 8

Document Number:

MAN-000061

Revision #: 03

Revised: 

27 Jul 2022

Title: 

ORA Lab Manual Vol. IV Section 8 - Sensory Analysis (IV-08) Page 1 of 20

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Sections in This Document

1. Purpose .................................................................................................................................... 1

2. Scope ....................................................................................................................................... 1

3. Responsibility............................................................................................................................ 2

4. Background............................................................................................................................... 2

5. References ............................................................................................................................... 3

6. Procedure ................................................................................................................................. 3

6.1. Taste Exercise ............................................................................................................... 3

6.2. Screening Excercise ...................................................................................................... 4

6.3. Analysis of Authentic Sample Packs.............................................................................. 4

7. Glossary/Definitions.................................................................................................................. 8

7.1. Sensory Product Categories .......................................................................................... 8

7.1. Sensory Odor Definitions ............................................................................................... 9

8. Records ..................................................................................................................................14

9. Supporting Documents ...........................................................................................................14

10. Document History ...................................................................................................................16

11. Change History.......................................................................................................................16

12. Attachments............................................................................................................................16

Attachment A - Sensory Scale................................................................................................18

Attachment B - Sensory Analysis Questions ..........................................................................19

Attachment C - Answer Key....................................................................................................20

1. Purpose

The purpose of this document is to outline the general training program for 

sensory personnel. 

2. Scope

Sensory analysis is a critical tool used by FDA to protect consumers from 

seafood that has become adulterated due to decomposition. To stand up in 

court, the integrity of the sensory program depends on the credibility of the 

sensory analysts and the manner in which the analyses are conducted, 

reported, and interpreted for regulatory purposes.
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3. Responsibility

Basic Considerations for Selecting Objective Sensory Analysts 

Personality Factors: Personnel who perform sensory tests should be

motivated for the job, responsible, dependable, conscientious, and use tact, 

per ISO 13300-1 Sensory analysis — General guidance for the staff of a 

sensory evaluation laboratory. Staff Responsibilities: The following is from ISO 

13300-2 Sensory analysis — General guidance for the staff of a sensory 

evaluation laboratory 

A. Sensory Analyst

“Sensory analysts should demonstrate that they have the ability to 

perceive basic odors and tastes and be able to describe their findings in 

a consistent manner. One area that is important in selection and training 

is the ability of the analyst to distinguish between the four basic tastes 

which are bitter, sour, salt, and sweet.”

B. Panel Leaders and Trainers

“A panel leader needs basic knowledge in sensory evaluation principles 

to facilitate his/her job as panel leader...They should be confident, 

friendly, capable of maintaining authority and control of the group, and 

command respect. ... The panel leader should be able to inspire the 

assessors, keep them motivated, and tactfully solve problems within the 

panel. For the panel to be effective, the panel leader needs to be 

patient, fair, honest, and non-judgmental.”

4. Background

It takes many years of experience, with daily involvement, to properly 

recognize spoilage odors and flavors in seafood products and, more 

importantly, to avoid rejecting products due to odors and flavors that may be 

present but are not caused by decomposition. Incorrect decisions by FDA can 

be extremely costly to the importer/owner of rejected product and failing to 

detect adulterated product is costly to consumers. 

Newer sensory analysts work side-by-side with more experienced sensory 

analysts. Analysts participate in sensory analyses to gain exposure and 

experience in the six sensory product categories. 
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5. References

Section 402 (a)(3) of the Food, Drug, and Cosmetic Act states that a food is 

deemed to be adulterated if it consists in whole or in part of any filthy, putrid, or 

decomposed substance, or if it is otherwise unfit for food. It is this section of the 

Act that lends itself to the findings of the sensory analyst.

6. Procedure

6.1. Taste Exercise

Purpose: To demonstrate basic taste sensations to candidates for later testing 

purposes.

Equipment Needed

• One gallon spring/filtered water.

• Four 500 mL graduated glass or Nalgene flasks with covers.

• Four 2-ounce plastic cups with lids for each participant.

• Cups for rinsing and spitting.

• Gram scale.

• Compounds [sucrose (sugar), citric acid, NaCl (salt), and caffeine].

• Ballots (see Attachment A: Sensory Scale).

Exercise Set Up

• Prepare the four basic taste solutions one or two days prior to 

screening. 

• Add compound to flask, then fill to 400 mL with filtered water.

1. Sweet: 20.0 g sucrose.

2. Sour: 0.2 g citric acid. 

3. Salty: 1.4 g NaCl. 

4. Bitter: 0.2 g caffeine.

• Store bulk solution in cooler/refrigerator.

• Label the side of the cups with the number associated with solution, 1 

each per participant: 1= sucrose, 2 = citric acid, 3 = NaCl, and 4 = 

caffeine.
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• Let compound sit overnight (refrigerated) and shake to dissolve. Fill the

2 oz. cups half full and cover. The analyst should have enough solution 

to make up 15 to 20 cups.

• Make sure solutions are at room temperature when presented.

6.2. Screening Exercise

• Remove cups from cooler one to two hours prior to screening. It is 

important that the solutions be evaluated at room temperature.

• Present the four basic tastes.

• Pass out ballots and read instructions to participants.

• Have students go through the samples in order and ask them to pay 

attention to where they are sensing the solutions on their tongue and 

how long it takes to detect. Ask them to save some for re-tasting.

6.3. Analysis of Authentic Sample Packs 

FDA seafood sensory analysts are evaluated for their ability to make correct 

regulatory decisions in the following six categories of seafood products:

• Category 1: Fresh/Frozen Raw Invertebrates

• Category 2: Fresh/Frozen Raw Finfish (other than scombrotoxin-forming 

fish species)

• Category 3: Fresh/Frozen Raw Scombrotoxin-Forming Fish Species

• Category 4: Processed Scombrotoxin-Forming Seafood Products Other 

Than Canned/Pouched (Retort) Tuna

• Category 5: Processed Seafood Products (other than scombrotoxinforming fish species)

• Category 6: Canned/Pouched (Retort) Tuna

If possible, examples of all six product categories should be used to provide the 

trainee with a wide range of products to be able to assess their quality using the 

sessions provided below. The instructor should have significant experience in all 

six categories as a journeyman sensory analyst. Authentic sample packs should 

be prepared by the National Expert(s) and sent out to provide consistency in the 

standard to be applied within the product examples to be covered during the 

training sessions. This will allow for minimum variability within the sample packs.
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6.3.1. Sensory Training Session

6.3.1.1. Purpose

Sensory training sessions are conducted in a structured manner which allows 

the trainees to gradually increase their product knowledge and skills.

6.3.1.2. Procedure

For each product category being tested, each trainee will examine a set of 

samples from various quality increments, noting their findings on a specialized 

ballot. Each sample’s quality will be rated on a 100-mm line scale (see 

Attachment A: Sensory Scale), with a vertical line at 50 mm dividing the scale 

into two halves. For all samples examined, the trainee will indicate their rating 

by placing a vertical mark on the 100-mm line. Samples which are rated as 

passing for decomposition will be marked from the extreme left end of the 

scale to just before the 50 mm line, and samples which are rated as failing for 

decomposition will be marked from just after the 50 mm line to the extreme 

right end of the scale. As the position of the mark moves from the left to the 

right of the scale, the quality of the sample declines. The vertical line dividing 

the line scale in half demarcates pass from fail and is not used. 

Along with the line scale, the ballot also gives a place for sensory descriptors 

to be documented for each sample. It is strongly recommended that trainees 

note sensory descriptors for every sample examined during training, as this is 

extremely helpful for building odor memory and knowledge of descriptors.

6.3.1.3. Structure of training

For each product in the training session, the trainees will participate in a series 

of set classroom exams which allow the trainees to build their knowledge base 

as they proceed through the different exams, and also allow the instructors to 

see where trainees need extra attention and instruction. 

The exams are:

A. Snapshot (Optional)

B. Full Quality Range Demonstration

C. Blind Table Discussion

D. Feedback Calibration (Optional)

E. Practice Test

F. Final Test

A. Snapshot (Optional) 
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The snapshot is a blind exposure to a randomly organized set of samples from 

a product at all quality increments. No official scoring is made from this exam, 

but the instructors will note how the trainees perform to establish a benchmark 

for potential further improvement. A snapshot is not necessarily needed if most 

or all of the trainees are experienced analysts. 

B. Full Quality Range Demonstration

In the full quality range demonstration, or demo, the trainees are presented a 

set of samples representing each quality increment of a product, arranged in 

order from highest quality to lowest quality. The trainees will start with the 

highest quality sample and examine each in order, noting the sensory 

characteristics and how they change as the quality declines.

After all trainees have concluded their work, the instructors will go through 

each sample, determining in aggregate how the class scored the samples and 

the common sensory characteristics noted for each, as well as the increment 

which first shows definitive decomposition. If desired, the lead instructor will 

write down the information for each sample on a sheet of paper which will be 

posted in the classroom for the trainees to use for assistance during future 

exams as needed.

C. Blind Table Discussion

The trainees, grouped at tables in the classroom with one instructor at each 

table, are presented with a set of randomly organized samples from a product 

at all quality increments. Each table will receive unique samples from the same 

increments, in the same order. Each tables’ samples will be examined by all 

trainees and the instructor. Once everyone at a table has examined a sample, 

the instructor will poll the trainees to see who passed or failed the sample, and 

then give their own pass/fail rating, noting the descriptors they observed and 

any descriptors from the trainees that differ from theirs. If there is a conflict, the 

instructor will work to bring those trainee(s) in line with their evaluation of the 

sample. 

After all tables have concluded their examinations, for each sample, the lead 

instructor will ask the other instructors to give their tables’ collective 

assessment of the sample as well as their own. 

The purpose of this exercise is to determine if the trainee can apply the 

product knowledge acquired from the full quality range demonstration to 

correctly determine accept/reject levels.

D. Feedback Calibration (Optional)
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The feedback calibration, or “flip-flop”, is a means for trainees to quickly verify 

their odor memory. At least 4 samples of a product are placed roughly evenly 

around the classroom, with their pass/fail status written on an index card or 

post-It note which is face down beside the sample. For each sample, a trainee 

will make a quick pass/fail determination (no more than 3 seconds per 

sample), and then look at the answer to see if their determination was correct. 

For this type of learning, neurological evidence demonstrates that response 

strengthening occurs up to 2-3 seconds following feedback reward, but no 

later. Feedback timing is critical. Usually, no more than 2 trainees are allowed 

into the classroom at any given time; as one trainee leaves, another will be 

allowed in.

Feedback calibration may be done before a practice test, final test, or both as 

needed, but is optional depending on time concerns and the instructors’ 

decision to include it.

E. Practice Test

Like the snapshot, the practice test is a blind examination of a randomly 

organized set of samples from a product at all quality increments. The trainees’ 

scores will be counted toward their performance in the course. Once all 

trainees have handed in their ballots, the instructors will inform the class of 

which samples were passes and fails, and the trainees will be allowed to reexamine the samples as needed.

The purpose of this session is to collect data on the assessments made by the 

trainees using blind coded samples and to allow the trainees to practice what 

they have learned during the demonstration and blind discussion sessions. 

F. Final Test

The final test is conducted in the same manner as the practice test, but 

trainees will not be allowed to re-examine samples at the conclusion of the 

test. 

The purpose of this session is to assess the analyst’s retention of the sensory 

training for each product type examined. The analyst is to assess the blind 

coded samples without the presentation of the standard reference samples 

beforehand. 
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7. Glossary/Definitions

Sensory analysts should be familiar with definitions of some of the terms used 

in the sensory analysis of seafood, including the following:

7.1. Sensory Product Categories 

NOTE: Examples listed in these categories are not exhaustive.

Category 1: Fresh /Frozen Raw Invertebrates.

Examples: Clam, conch, copepod, crab, crayfish, cuttlefish, jellyfish, krill, 

langostino, limpet, lobster, mussel, octopus, oyster, scallop, sea cucumber, sea 

squirt, sea urchin, shrimp, snail, squid, frog legs, etc.

Category 2: Fresh/Frozen Raw Finfish (other than scombrotoxin-forming fish 

species). 

All non-processed fish species not listed as possessing histamine as a potential 

hazard in the current edition of the “Fish and Fishery Products Hazards and 

Controls Guidance.” 

Examples: bass, butterfish, cod, croaker, cusk, eel, flounder, grouper, haddock, 

monkfish, mullet, perch, pollock, porgy or scup, salmon, shark, snapper, sole, spot, 

tautog, tilefish, trout, whiting, wolfish, etc.

Category 3: Fresh/Frozen Raw Scombrotoxin-Forming Fish Species. 

All non-processed fish species listed as possessing histamine as a potential 

hazard in the current edition of the “Fish and Fishery Products Hazards and 

Controls Guidance.” 

Examples: Amberjack or yellowtail, anchovy, bluefish, bonito, escolar or oilfish, 

gemfish, herring, jack (e.g., bluerunner, crevalle, rainbow runner, rooster fish), 

kahawai, mackerel (not Atka), mahi-mahi, marlin, pilchard or sardine, sailfish, 

sardine, saury, shad, spearfish, sprat or bristling, trevally, tuna, wahoo, etc.

Category 4: Processed Scombrotoxin-Forming Seafood Products Other 

Than Canned/Pouched (Retort) Tuna. 

This category contains processed seafood products made from fish species found 

under ‘Category 3’. For the purpose of this document, processed products include 

those products (other than canned/pouched tuna) that have been canned, cooked, 

and/or treated with additives including carbon monoxide, breading, sauces, 

marinade, salt, and smoke. 

Category 5: Processed Seafood Products (other than scombrotoxin-forming 

fish species). 

This category contains processed seafood products made from fish species found 

under either ‘Category 1’ or ‘Category 2’. For the purpose of this document, 
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processed products include those products that have been canned, cooked, and/or 

treated with additives including carbon monoxide, breading, sauces, marinades, 

salt, and smoke.

Category 6: Canned/Pouched (Retort) Tuna. 

This category contains tuna in cans, pouches, and retorted plastic containers (such 

as cups)

7.1. Sensory Odor Definitions

Note – the terms odor and aroma are used interchangeably. This list was 

originally compiled by NMFS National Sensory Branch, and it has been 

amended.

Bilgy Aromatic associated with anaerobic bacterial growth, which is illustrated by 

the rank odor of bilge water (usually a combination of salt water, fuel, and 

wastewater). Can be used to describe fish of any quality which has been 

contaminated by bilge water on a vessel.

Bitter One of the four basic tastes; primarily perceived at the back of the tongue; 

common to caffeine and quinine. There is generally a delay in perception 

(two-four seconds) and a lingering sensation in the mouth.

Briny The aroma associated with the smell of clean seaweed, a beach and/or 

ocean air.

Brothy Aromatic associated with boiled meat, usually accompanied by a umami 

sensation in the mouth.

Burnt Aromatic associated with heated, scorched, or blackened substances.

Cardboardy Aromatic associated with slightly oxidized fats or frozen fish that has taken 

on a “cold storage” off flavor; reminiscent of wet cardboard.

Carry-over A decrease in sensitivity to a given stimulus resulting from exposure to 

previous samples containing the same stimulus.

Chalky In reference to texture, a product which is composed of small particles 

which imparts a drying sensation in the mouth. In reference to appearance, 

a product which has a dry, opaque, chalk-like appearance.

Cheesy Sour aromatic associated with aged cheese and butyric acid. Sometimes 

found in advanced decomposition of fish.
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Chemical A general term associated with many types of aromatic compounds such as 

solvents, cleaning compounds, and hydrocarbons.

Chickeny Aromatic associated with cooked chicken, especially white meat.

Cucumber The aroma associated with fresh cucumber; similar aromas can be 

associated with certain species of very fresh raw fish.

Decompose To break down into component parts.

Decomposed Fish that has an offensive or objectionable odor, flavor, color, texture, or 

substance associated with spoilage. 

Distinct Capable of being readily perceived.

Feedy “Feedy” is used to describe the condition of fish that have been feeding 

heavily. After death, the gastric enzymes first attack the internal organs, 

then the belly wall, then the muscle tissue. If the enzymes have penetrated 

into the flesh, they are capable of causing sensory changes characterized 

by soft, foul smelling, discolored muscle tissue. This odor may be 

associated with dimethyl sulfoxide (DMS) and may be attributed to certain 

zooplankton as it passes through the food chain. The odor of “feedy” fish 

has been described as similar to certain sulfur-containing cooked 

vegetables, such as broccoli, cauliflower, turnip, or cabbage.

Fecal Aroma associated with feces. Sometimes found in very advanced 

decomposition of seafood.

Fermented Aromatic associated with fermentation; can take on a yeasty or fruity 

characteristic depending on the product and/or decomposition process. 

Firm A substance that exhibits moderate resistance when force is applied in the 

mouth or by touch.

Fish Any of the cold-blooded aquatic vertebrate animals commonly known as 

such. This includes Pisces, Elasmobranchs and Cyclostomes. Aquatic 

mammals, invertebrate animals, and amphibians are not included. 

Fishy Aroma associated with aged fish, as demonstrated by trimethylamine (TMA) 

or cod liver oil. Seafood exhibiting this characteristic is of poor quality but 

may or may not indicate decomposition, depending on other aromatics 

present.

Flavor Sensory perceptions when food is placed in the mouth resulting from the 

stimulation of basic tastes, aromatics, and feeling factors.
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Fleeting Odor that is not persistent.

Freshness Concept relating to time, process, or characteristics of seafood as defined 

by a buyer, processor, user, or regulatory agency.

Fruity Aroma associated with slightly fermented fruit. Term is used to describe 

odors resulting from high temperature decomposition in certain species of 

fish and is often described as cloying. For example, pineapple or propyl 

butyrate.

Gamey The aroma and/or flavor associated with the heavy, gamey characteristics 

of some species such as mackerel. Similar to the relationship of fresh duck 

meat as compared to fresh chicken meat.

Glossy A shiny appearance resulting from the tendency of a surface to reflect light.

Grainy A product in which the assessor is able to perceive moderately hard, distinct 

particles. Sometimes found in canned seafood or products that have been 

in frozen storage.

Grassy Green, slightly sweet aromatic associated with freshly cut grass or very

fresh, high-quality finfish. This aromatic is most prevalent in fresh water

fish.

Intensity The perceived magnitude of a sensation.

Iridescent An array of rainbow-like colors, similar to an opal or an oil sheen on water.

Masking The phenomenon where one sensation obscures one or several other

sensations.

Mealy Describes a product that imparts a starch-like sensation in the mouth.

Mercaptan Aromatic associated with sulfur compounds, reminiscent of skunk, brewing 

coffee, and rubber.

Metallic Aroma and/or taste associated with ferrous (iron) sulfate, rust, or tin cans.

Moist The perception of moisture being released from a product. The perception 

can be from water or oil.

Moldy Aroma associated with moldy cheese or bread, or a wet moldy basement.

Motor oil A heavy greasy aroma often oxidized and turpeny.

Mouth The perception of a film in the mouth. 
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coating

Mouth The sensation of a fullness dispersing throughout the mouth. An 

filling umami sensation, as stimulated by mono sodium glutamate (MSG).

Mushy Soft, thick, pulpy consistency. In seafood, little or no muscle structure 

discernible when force is applied by touch or by mouth.

Musty The aromatic associated with a moldy, dank cellar or attic. 

Nose feel/burn Chemical “feeling” factor described as a warmth or burning or irritating 

sensation in the nasal passages when a product is sniffed.

Odor Sensation due to stimulation of the olfactory receptors in the nasal cavity by 

volatile material. Same meaning as aroma.

Off odor Atypical (usually unpleasant) characteristics often associated with 

deterioration or transformation of a flavor product. Off odors and flavors 

most often linger in the nose and/or mouth.

Opaque Describes product which does not allow the passage of light. In raw muscle 

tissue of fishery products, this is usually due to the proteins losing their lightreflecting properties due to falling pH. Fish flesh becomes more opaque as it 

deteriorates.

Oxidized Aromatic associated with aged oil. Leaves a lingering off flavor in the mouth 

or nasal cavity that is moderately lingering and coating.

Pasty A product which sticks together like paste in the mouth when mixed with 

saliva. Forms a cohesive mass which may adhere to the soft tissue surfaces 

of the mouth or fingers.

Persistent Existing without significant change; not fleeting.

Pungent An irritating, sharp, or piercing sensation felt in the nose, mouth or throat.

Putrid Aroma associated with decayed, rotting meat, especially beef and redfleshed fish such as tuna. Aroma is lingering and often gives a heavy, 

cloying nose and throat feel.

Quality A degree of excellence. A collection of characteristics of a product that 

confers its ability to satisfy stated or implied needs.

Rancid Odor or flavor associated with rancid (decomposed) oil. Gives a mouthcoating sensation and/or a tingling perceived on the back of the tongue. 

Sometimes described as “sharp” or “painty”.
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Reference Either a sample designated as the one to which others are compared, or 

another type of material used to illustrate a characteristic or attribute.

Resinous Medicinal, woody aromatic, usually with a nose-feel. Pine is an example.

Rotting Aroma associated with decayed vegetables, in particular the sulfur 

containing vegetables, such as cooked broccoli, cabbage, or cauliflower.

Rubbery A resilient material which may be deformed under pressure but returns to its 

original form once the pressure is released.

Salty The taste on the tongue associated with salt or sodium.

Sensory Relating to the use of the sense organs.

Sickly-sweet Aroma associated with decayed, rotting meat, especially pork and fish with 

more light-colored flesh such as mahi-mahi. Aroma is lingering and often 

gives a heavy, cloying nose and throat feel.

Slimy A fluid substance which is viscous, slick, elastic, gummy, or jelly-like, or the 

feeling of such a substance.

Solvent A general term, used to describe many classes of solvents, such as 

acetone, isopropyl alcohol, turpentine, etc.. May be reminiscent of chemical 

solvents, plasticizers, and lighter fluid or paint aromas. 

Solventy Odor and/or nose “feel” or flavor associated with solvents such as acetone.

Sour An odor and/or taste sensation, generally due to the presence of organic 

acids. Depending on the method of spoilage, fish may take on dairy or 

acetic sours as decomposition begins.

Stale Odor associated with wet cardboard or frozen storage.

STP Sodium tripolyphosphate. Can produce a soapy, alkaline feel and taste in 

the mouth.

Sulfury Odor or flavor associated with sulfur-based materials such as matches, old 

garlic, onions, rotten eggs, broccoli, cabbage, mercaptans, or rubber.

Sweet The taste on the tongue associated with sugar or sucrose.

Taste One of the senses, the receptors for which are located in the mouth and 

activated by compounds in solution. Taste is limited to sweet, salty, sour, 

bitter and sometimes umami.
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Terminology Terms used to describe the sensory attributes of a product.

Throat burn Degree to which an irritating and/or burning sensation is felt in the throat.

/Feel 

Translucent Describes an object which allows some light to pass, but through which 

clear images cannot be distinguished (i.e. milk glass). Very fresh, raw fish 

flesh is very translucent. 

Transparent Describes a clear object, which allows light to pass and through which 

distinct images appear (i.e. clear glass).

Turpenes Oily compounds found in citrus peel and resinous plants (pine). Imparts a 

sharp, lingering, chemical type sensation.

Umami Taste produced by substances such as monosodium glutamate (MSG) in 

solution. A meaty, savory, or mouth filling sensation.

Vegetable (old, fermented, or rotten) Odor associated with cooked or slightly spoiled 

sulfur-containing vegetables such as cooked broccoli, cabbage, or 

cauliflower.

Vegetable (fresh) Green and/or planty odor or flavor associated with fresh cut nonsulfur containing vegetables.

Watermelon Aroma characteristic of fresh cut watermelon rind. Similar odors are

sometimes found in certain species of very fresh raw fish.

Yeasty Aroma associated with yeast and fermented products such as rising bread 

or beer. 

8. Records

A. See Attachment A: Sensory Scale

9. Supporting Documents

A. Department of Fisheries and Oceans, Canada, Inspection Branch. 

(1986 to 1995). Sensory methods in fish inspections (Notes from 

Sensory Training course given by the National Centre for Sensory 
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ORA Laboratory Manual Volume IV Section 8

Document Number:

MAN-000061

Revision #: 03

Revised: 

27 Jul 2022

Title: 

ORA Lab Manual Vol. IV Section 8 - Sensory Analysis (IV-08) Page 15 of 20

For the most current and official copy, check QMiS.

Science, Inspection Branch, Department of Fisheries and Oceans, 

Canada).

B. Reilly, T. I. and York, R. K. (1993). Sensory analysis application to 

harmonize expert assessors of fish products. In. Sylvia, G., Shriver, A. 

L., and Morrisey, M. T. (Eds.), Proceedings of Quality Control and 

Quality Assurance of Seafoods, May 16-18, 1993, Newport, Oregon.

C. Compliance Program Guidance Manual 7303.842, Domestic Fish and 

Fishery Products Inspection Program and Compliance Program 

Guidance Manual 7303.844, Import Seafood Products. Retrieved from 

FDA’s Compliance Programs website. 

D. Compliance Program Guide Sec. 540.370 Fish and Fishery Products – 

Decomposition and Sec. 540.525, Decomposition and Histamine Raw, 

Frozen Tuna and Mahi-Mahi; Canned Tuna; and Related Species. 

Retrieved from FDA’s Compliance Policy Guides website.

E. ISO 13300-1:2006(E) Sensory analysis — General guidance for the 

staff of a sensory evaluation laboratory — Part 1: Staff responsibilities 

F. ISO 13300-2:2006(E) Sensory analysis — General guidance for the 

staff of a sensory evaluation laboratory — Part 2: Recruitment and 

training of panel leaders. 

G. ISO 8586 Sensory analysis — General guidelines for the selection, 

training and monitoring of selected assessors and expert sensory 

assessors 

H. ISO 5492 Sensory Analysis – Vocabulary 

I. U.S. Food and Drug Administration Fish and Fishery Products Hazards 

and Control Guidance

J. CODEX Guidelines for the Sensory Evaluation of Fish and Shellfish in 

Laboratories CAC-GL 31-1999

K. Code of Practice for Fish and Fishery Products CODEX CAC/RCP 52-

2003

L. ASTM Committee E-18 on Sensory Evaluation of Materials and 

Products, 1981. STP 758 – “Guidelines for the Selection and Training of 

Sensory Panel Members”

M. “Handbook of Seafood and Seafood Products Analysis”, 2009, CRC 

Press, chapter 26, Sensory Descriptors, by G. Hyldig, pp. 481-497 

N. “Sensory Characteristics of Selected Species of Freshwater Fish in 

Retail Distribution.” E.Chambers, IV and A. Robel 1993. Journal of Food 

Science, vol. 58 pp. 508-512
FOOD AND DRUG ADMINISTRATION

OFFICE OF REGULATORY AFFAIRS

ORA Laboratory Manual Volume IV Section 8

Document Number:

MAN-000061

Revision #: 03

Revised: 

27 Jul 2022

Title: 

ORA Lab Manual Vol. IV Section 8 - Sensory Analysis (IV-08) Page 16 of 20

For the most current and official copy, check QMiS.

10. Document History

Revision

# I Date Author Name and Title Approving Official Name and Title

1.2 R 02/02/2010 LMEB LMEB

1.3 R 02/06/2012 LMEB LMEB

1.4 R 02/14/2013 LMEB LMEB

02 R 05/27/2020 LMEB LMEB

03 R REFER TO 

QMIS 

Sensory Harmonization Team 

and Program Manager, 

Heather Hawk

LMEB

* - D: Draft, I: Initial, R: Revision

11. Change History

Revision 

# Change

1.2

8.4 3. - “canned” changed to “processed

8.6 – Reference 4. and 5. Added

8.8 – section added 

Footer – web link updated

1.3 Appendix 8.6 – form header removed

1.4 Header – Division of Field Science changed to Office of Regulatory Science

02

Added information related to "otherwise unfit for food", updated information related to 

personality factors and associated references, updated the sensory product 

categories, and updated references section.

03

Entire section 6.3.1 Sensory Training Session revised, Section 7.1 Few Odor definitions 

updated, Section 9 Supporting Document updated, Sensory Scale updated/added to 

Attachment A with explanation of its use in Answer key on Attachment C, plus other minor 

revisions. All changes are highlighted within document. 

12. Attachments

List of Attachments

Attachment A - Sensory Scale ....................................................................................18

Attachment B - Sensory Analysis Questions...............................................................19

Attachment C - Answer Key ........................................................................................20
FOOD AND DRUG ADMINISTRATION

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ORA Laboratory Manual Volume IV Section 8

Document Number:

MAN-000061

Revision #: 03

Revised:

27 Jul 2022

Title: 

ORA Lab Manual Vol. IV Section 8 - Sensory Analysis (IV-08) Page 17 of 20

For the most current and official copy, check QMiS.
FOOD AND DRUG ADMINISTRATION

OFFICE OF REGULATORY AFFAIRS

ORA Laboratory Manual Volume IV Section 8

Document Number:

MAN-000061

Revision #: 03

Revised:

27 Jul 2022

Title: 

ORA Lab Manual Vol. IV Section 8 - Sensory Analysis (IV-08) Page 18 of 20

For the most current and official copy, check QMiS.

Attachment A - Sensory Scale
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ORA Laboratory Manual Volume IV Section 8

Document Number:

MAN-000061

Revision #: 03

Revised:

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Title: 

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Attachment B - Sensory Analysis Questions

1. What section of the FD&C Act talks about adulteration of seafood products by 

decomposition?

2. What are the four basic tastes?

3. What are the six seafood product categories?

4. Explain how the 100 mm line scale is used.
FOOD AND DRUG ADMINISTRATION

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ORA Laboratory Manual Volume IV Section 8

Document Number:

MAN-000061

Revision #: 03

Revised: 

27 Jul 2022

Title: 

ORA Lab Manual Vol. IV Section 8 - Sensory Analysis (IV-08) Page 20 of 20

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Attachment C - Answer Key 

1. What section of the FD&C Act talks about adulteration of seafood products by 

decomposition? 

 Answer: Section 402 (a)(3)

2. What are the four basic tastes? 

 Answer: Sweet, Salty, Sour, and Bitter 

3. What are the six seafood product categories that the sensory analyst is provided training 

to make classifications on the quality in seafood products? 

 Answer: 

 (1) Fresh/Frozen Raw Invertebrates 

 (2) Fresh/Frozen Finfish other than Scombrotoxic Species 

 (3) Fresh/Frozen Raw Scombrotoxic Species 

 (4) Processed Scombrotoxic-forming Species other than canned/pouch tuna

 (5) Processed Seafood Products (other than scombrotoxin-forming species)

 (6) Canned/Pouched Tuna

4. Explain how the 100 mm line scale is used.

Answer: 

Each sample’s quality will be rated on a 100-mm line scale (see Attachment A: 

Sensory Scale), with a vertical line at 50 mm dividing the scale into two halves. 

For all samples examined, the trainee will indicate their rating by placing a 

vertical mark on the 100-mm line. Samples which are rated as passing for 

decomposition will be marked from the extreme left end of the scale to just before 

the 50 mm line, and samples which are rated as failing for decomposition will be 

marked from just after the 50 mm line to the extreme right end of the scale. As 

the position of the mark moves from the left to the right of the scale, the quality of 

the sample declines. The vertical line dividing the line scale in half demarcates 

pass from fail and is not used.