# Sensory Panel Performance Evaluation--Comprehensive Review of Practical Approaches
## 3 Panelist Selection, Monitoring and Product-Specific Tests
Results have shown that the differences from one sample batch to the other were more dominant than the assessors' differences. For the evaluation of these effects, a mixed ANOVA model was used [13]. Especially in those cases when the sensory data is parallel used with instrumental measures [35], the sensory panel should be evaluated with standardized methods. In another study, gene bank ascensions of basil (_Ocimum basilicum_ L.) were investigated with sensory profiling and GC-MS evaluation [36]. This joint research has facilitated the joint analysis of sensory and chemical data to find possible correlations among the two matrixes. A similar approach was used for the characterization of bee pollens [37], where sensory analysis, electronic nose, electronic tongue and NIR (Near Infrared Spectroscopy) were applied. In another study, the authors have created a sensory lexicon for fresh and dried mushroom samples [38]. During the evaluation, a highly trained panel was utilized to identify and collect the relevant sensory terms, since panel performance strongly influences the quality of sensory data [39]. From the previous section, it seems evident that in product-specific testing systems there are at least two factors related to the efficiency of the sensory program. The first and most definitive factor is the inherited ability of the individual to perceive and analyze sensory stimuli. The second aspect is the practical experience which is gained through a longer time period of regular product testing. In an ideal case, both components are present; in other situations, one can be more dominant than the other. Quite often, these product-specific experts perform detailed tests to investigate how much samples derivate from the 'ideal' or from the 'true to type' product. From that point, it is clear that in product-specific training programs, the performance of the panelists is rather evaluated by their ability to describe and identify product types, styles and batch qualities. In a product-specific relation such as coffee, the different methods applied for the description of samples usually follow some pre-determined evaluation systems [40]. It does not mean that their performance cannot be measured by more rigid and statistical evaluation methods. It simply reflects the fact that in practical product evaluation, the importance of product characterization and defect identification is much more relevant than standardized measure indices (e.g., repeatability, consistency, accuracy). The commercially available sensory kits for the characterization of food and beverage products also reflect this attitude. Some of these kits are based on scent samples, preserved in small glass vials. The number of these scent reference samples might be smaller for the simpler or the more focused product range, and can be relatively high for more general product families. In case of aroma samples, the Le Nez du Vin master kit contains 54 samples for wines and for whiskies, whereas the most complex kit available for coffee is made up of 36 odors. Each reference material is accompanied by a material safety data sheet, instructions for use and technical specifications. Mandatory parts of the safety data sheet include: product and company, composition/ingredient information, hazard identification, first aid, fire protection measures, measures for accidental release, handling and storage, exposure controls/personal protection, physical and chemical properties, stability and reactivity, toxicological information, environmental information, waste management considerations, transport information, regulatory information and other information. The instructions for use show, step by step, how to use the aroma flavorings. Flavorings (powder) are stored in blister capsules for flavor protection and increased shelf life. Each box contains 5-10 capsules. Flavor standards (AROXA(tm)) are contained in these small capsules.