The stability performance of a trained panelist and his/her product familiarity



A. Background:
Sensory attributes development is important for RD and marketing departments in a company. Previous study had shown product consumption experience of a panelist may help the recognition capability and performance capability on beer. This study tried to find the relationship between the consumption experience on tea and coffee drinks and the stability of on certain sensory attributes for qualified panelists.

B. Methods:
Qualified panelists on tea drinks and coffee drinks were employed. Their consumption frequencies on tea drinks and coffee drinks were also surveyed. Coefficient of Variation (CV) was employed as the index for stability among 3 replications. The consumption frequencies were grouped into high, medium and low subgroups.

C. Results:
1.There is no significant relationship between consumption frequency and stability capability of a panelist on these drinks.
2.The panelist’s stability for high frequency subgroup are higher than those for low frequency one on several certain sensory attributes, namely, transparency, green-tea odor, bitterness, aftertaste sweetness for tea drinks, and latte color, and milky odor for coffee drinks. These sensory attributes are usually familiarized by consumers on these drinks in Taiwan.
3.The result of this study is different from the one done with beer and may be due to different scenarios and different products.  

D. Conclusion:
1.Overall, there is no significant relationship between the consumption frequency of tea and coffee drinks and the stability capability of the panelists on different sensory attributes.
2.It, however, showed that the stability capacities were higher for the panelists in the high consumption frequency subgroup than the ones in the low consumption frequency subgroup on certain sensory attributes.