Tasting area and layout
Ideally, flavour testing should be carried out in tasting booths with appropriate light and temperature control etc. This set up could be prohibitively expensive and a simple air- conditioned room that is clean, free from distractions and strong odours with a large enough table for the panellists is often sufficient. There should however, be easy access to a sink.
Panellists should not be distracted when tasting so the layout of the room (location of samples, water and expectorant cups, scoring sheets and pencils, or computer for digital tasting forms etc.) should be the same each time.
Guidelines
Panellists should also consider the following guidelines carefully and try to put them into practice whenever they participate in a tasting session:
- Panellists should neither smoke nor drink alcohol or coffee, nor eat food which will alter their sense of taste, nor undertake prolonged periods of strenuous exercise within 60 minutes prior to a tasting session.
- The use of strong scents, perfumes and aftershaves should be avoided by panellists and anyone else involved in the setup of the tasting area or sample handling. Hands should be washed prior to tasting using perfume-free soap.
- Any instructions handed out at tasting sessions should be read carefully and understood before commencing. Panellists should feel free to ask any questions if they are unsure about the instructions.
- Any persons suffering from colds should not attend or participate in tasting sessions or set up.
- Panellists should avoid talking until everyone has finished tasting.
- Panellists should strive to be independent tasters by following their first instinct about a particular flavour attribute and trust in their ability.
