One of the most important activities in any laboratory in the sensory assessment of samples, be they of aromatic chemicals, spices, natural extracts, flavorings or products containing these materials based on his reactions to their smell and flavor.
The methods used are frequently taken for
granted as being part of normal experience but there are certain well based precepts that should be followed if the evaluation is to be effective. Perhaps the most important and yet the least observed if these is the need for complete concentration and an absence of distractions. The environment in which sensory judgment is reached is the most important. The essential requirements and optimum layouts of facilities suitable for sensory assessment of a wide variety of raw materials and end products also is the important factor.Ultimately, the facilities provided depend on the budgetary importance that any company or organizations places on this respect of its technical program. Even if the facilities fall short of the optimum, it is usually possible to ensure that the test conditions are as natural as possible, that the assessor is at ease but not the over comfortable, and is quiet and free from external distractions, other provisions, such as air-conditioning and controllable lighting though desirable, are not strictly essential.
All too frequently, even, these minimum conditions are not available and much evaluation is carried out at the laboratory bench with other normal routines progressing in the immediate vicinity. This sort of environment is far from satisfactory for the making of a considered judgment in sensory attributes particularly where highly flavorful products are involved.
Environment for Sensory Evaluation
