Setting standards in sensory analysis

Food Science and TechnologyVolume 35, Issue 3 p. 13-16 IFST NewsFree Access Setting standards in sensory analysis First published: 16 September 2021 https://doi.org/10.1002/fsat.3503_20.xAboutSectionsPDF ToolsExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text full-text accessPlease review our Terms Conditions of Use check box below share version article.I have read accept the Wiley Online Library UseShareable LinkUse link a this article with your friends colleagues. Learn more.Copy URL A paper by Sensory Special Interest Group (SSG) is an important tool for consumer-driven development, production distribution food products consistently high quality. maintaining good commercial necessity. Standards testing are upheld through international documents, laboratory accreditation guidelines safe ethical testing. Products need conform particular profiles, such as delivering characteristics required protected designation/geographical indication or meeting manufacturing specifications. professionals require quality training accredited courses formal examinations means demonstrating their expertise. This describes strategies used set UK globally. International manufacturers, agencies academics facilitate consistent, reliable products. Global managed Organisation (ISO) Committee ISO/TC34/SC12 on Analysis, whose scope ’standardisation field that includes vocabulary, general directives, selection assessors methodology carry out different tests, including materials apparatus specification laboratory’. The committee has 26 participating countries observing countries, published 31 standards1. British Institute (BSI) AW/012 working under direction BSI Policy Strategy Committee, part ISO/TC 34 ISO mirror responsible preparing input 34/SC12 develop analysis. It comprises representatives organisations interest analysis, societies, institutes, universities, colleges, independent research associations, accrediting/awarding bodies, etc. co-opted individuals specialist technical Another notable body setting ASTM E18 Evaluation, formed 1960, which develops US member ISO/TC34/SC12. There around 240 members manages related standards2. split into ten subcommittees each looking after specific area, Theory Statistics, Terminology Beverage Evaluation. Recent include panel performance (E3000) useful guideline running small group evaluations (E3093). currently development communicating (WK49780), guide help select (rapid) characterisation methods standard detailing various temporal now available scientist (WK62959). panellists tasting booths Courtesy Dimensions laboratory, above right Development Process takes 18 36 months following stages: 1 Proposal stage: proposal introduce identify any issues made public comment, via Portal UK, submitted vote. 2 Preparatory experts up prepares draft. draft shared comment voting. 4 Enquiry circulated vote within 12 weeks. If changes introduced, approval stage necessary. An urgently-required can be fast tracked enquiry stage. 5 Approval: final all eight week 6 Publication Standard. ‘Accreditation laboratories follows requirements calibration defined ISO/IEC 17025. Several new been recently. One these, — Guidance substantiation consumer product claims, 20784:20213 gives comprehensive information companies collect data substantiate claims. (with from AW/12) also reviewing rewriting – General selection, monitoring selected expert assessors, 8586:2012. Screening tests included modalities focus not only descriptive but many other methods. sections use scales expanded. Examples screening updated both non-food examples. Accreditation 170254. Very helpful guidance units carrying objective contained European (EA) document 4/09 G 20175 (currently revision). Objective discrimination techniques, e.g. profiling/descriptive often recognised unique design, about much more than physical environment. Indeed, it necessary text-book style facility. design test rooms found standards6. Central demonstration consistency reproducibility ensure repeatability results specified margins error. having documented procedures process element audit trail. For example: • Samples: receipt, storage, handling, preparation, coding, serving, traceability data. Assessors: criteria, processes records, regular validation at individual level. Method: procedure evidence adherence. Staff: appropriate tasks carried out, reviews performance. Data: presentation techniques reporting styles. Some subjective where they produce numerical outcome, preference tests. In case, elements relating assessor should reflect market requirements. UKAS accredits laboratories. facility may wish accredit just one its commonly methods, reasonable would expect generic practices, sample across applications method being assessed. adopt own based wider businesses. recommended cross reference EA Guidelines key points considered. When planning test, imperative what you asking participants do ethical. Ethical safety At heart ethics ensuring rights, dignity, safety, health wellbeing respected able make informed decision whether take part. risk assessment aspects must appropriately trained person consider participants, protocol (e.g. chemical, microbiological risks); risks minimised. Participants volunteers, health, who meet study inclusion criteria. They give consent participate allowed withdraw time, without penalty reason. Their expected role described sufficient detail allow them part, provided bias study. given taking list allergenic ingredients), how personal will retained, video and/or audio recorded, confidentiality details reimbursements payments participation. sign declaration understand purpose them, opportunity ask questions, fit recruitment criteria Participant designed known problems, underlying conditions, allergies intolerances. medical clearance participate. those testing/panels, long-term considered weight gain calorific foods) reviews, annual assessments, remain Professional Practices Analysis Foods7 provides further information. Evaluation application area several recent initiatives note. 20613:20198 implementation programmes control (QC), procedures, establishing standards, selecting panel, Protected designation origin (PDO) geographical (PGI) certification drink originate place, region country, essentially attributable environment origin9. few examples Parmigiano Reggiano cheese, Melton Mowbray pork pie Welsh laverbread. Sarah Kemp PDO/PGI specifications main ‘organoleptic’ showing product's character10. 2021, PDO Society (E3S), SSG national member, publish Designation Origin Wines. Wine Although scheme11 E3S EU context, approach broadly consistent. But noted because current context (often producers less established producer involved) represent aspirational best practice. science education qualification greatly enhances credibility professional status field. As starting point, felt consistent proper content were required. Therefore, 2006, started course providers run one-day foundation course. syllabus intermediate was introduced year. Both optional examination pass credit receive certificate providing tangible benefits. Since inception courses, things changed. 2006 there provider, Campden BRI, today we almost agencies, facilities universities. original syllabuses reviewed Education (A&E) SSG, management these examinations. offering organisation worldwide wishing courses. advanced level, Register Scientists, 2014. associated designatory letters, RSensSci, offers valuable recognition scientists kind world. Achievement award holders Chartered Scientist status. Conclusions forefront developing upholding constantly striving maintain highest passionate dedicated volunteers: SSG. Contributors (SSG): E Kemp, Consultancy; Carol Raithatha, Raithatha Ltd; Lauren Rogers, freelance scientist; Tracey Sanderson, Ltd Victoria Whelan, American Tobacco. groups Standards. interested participating, please contact Stephanie Mitchell (Chair) IFST. trade academic institutions, bodies areas standards. specialism committee. (or organisation) joining committee, becoming provider see: ifst.org/organisations/accreditation-schemes/sensory-training-accreditation RSensSci ifst.org/career-development/professional-recognition/register-professional-sensory-scientists References 1https://www.iso.org/ics/67.240/x/ 2https://www.astm.org/COMMIT/SUBCOMMIT/E18.htm 3ISO 20784:2021: Substantiation Consumer Product Claims. Available at: https://www.iso.org/standard/69080.html (accessed June 2021). 4ISO/IEC 17025: Requirements Competence Testing Calibration Laboratories. https://www.iso.org/publication/PUB100424.html 5EA-4/09 2017: https://european-accreditation.org/wp-content/uploads/2018/10/ea-4-09-g-rev02-february-2017.pdf (). 6ISO 8589:2007: rooms. https://www.iso.org/standard/36385.html 7 Technology (2020) Foods. https://www.ifst.org/membership/networks-and-communities/special-interest-groups/sensory-science-group/ifst-guidelines 8ISO 20613:2019: Analysis. Application Quality Control. https://www.iso.org/standard/68549.html 9Regulation (EU) No 1151/2012 Parliament Council 21 November 2012 schemes agricultural foodstuffs. https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A02012R1151-20191214 10https://www.gov.uk/government/publications/apply-for-pdo-or-pgi-protection-for-a-food-or-drink-name-in-the-uk 11https://www.gov.uk/guidance/protect-a-geographical-food-or-drink-name-in-the-uk Volume35, Issue3September 2021Pages ReferencesRelatedInformation