Setting up of a sensory panel for the analysis of water (SUSPAW)
Legislation on the quality of water intended for human consumption requires routine taste and odour controls. So far, no procedures or technical documents exist which can be used as a reference in the training of sensory assessors for tap water. This work presents the procedure for the development o...
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| Format: | Article |
| Language: | English |
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Elsevier
2024-01-01
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| Series: | Current Research in Food Science |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2665927124002387 |
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| author | Garazi de la Fuente Aldazabal Iñaki Etaio Alonso Maria del Pilar Fernández Gil Mónica Ojeda Atxiaga Wendy Alicia Rivera Ramos Francisco José Pérez-Elortondo |
| author_facet | Garazi de la Fuente Aldazabal Iñaki Etaio Alonso Maria del Pilar Fernández Gil Mónica Ojeda Atxiaga Wendy Alicia Rivera Ramos Francisco José Pérez-Elortondo |
| author_sort | Garazi de la Fuente Aldazabal |
| collection | DOAJ |
| description | Legislation on the quality of water intended for human consumption requires routine taste and odour controls. So far, no procedures or technical documents exist which can be used as a reference in the training of sensory assessors for tap water. This work presents the procedure for the development of a trained panel and it describes all the steps carried out: the recruitment, pre-selection, selection and training phase considering the different odours and flavours that tap water may contain. In order to analyse the performance of the assessors in the training phase, 6 parameters and 15 criteria are proposed. The assessors who fulfilled the criteria, will integrate a qualified panel to carry out tap water sensory controls. This process has shown to be suitable and strict enough to train assessors on tap water evaluation, and can therefore function as a reference for other laboratories on which to base their training and qualification of assessor panels on tap water quality control. |
| format | Article |
| id | doaj-art-c7fa359571ad439181ff7c58ec32b54a |
| institution | Kabale University |
| issn | 2665-9271 |
| language | English |
| publishDate | 2024-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Current Research in Food Science |
| spelling | doaj-art-c7fa359571ad439181ff7c58ec32b54a2024-12-13T11:03:31ZengElsevierCurrent Research in Food Science2665-92712024-01-019100912Setting up of a sensory panel for the analysis of water (SUSPAW)Garazi de la Fuente Aldazabal0Iñaki Etaio Alonso1Maria del Pilar Fernández Gil2Mónica Ojeda Atxiaga3Wendy Alicia Rivera Ramos4Francisco José Pérez-Elortondo5Laboratorio de Análisis Sensorial Euskal Herriko Unibertsitatea (LASEHU). Euskal Herriko Unibertsitatea (UPV/EHU). Lascaray Ikergunea, Miguel de Unamuno hiribidea 3, 01006, Vitoria-Gasteiz, Araba, Spain; Lactiker ikerketa taldea, Farmazia eta Elikagaien Zientzien saila, Euskal Herriko Unibertsitatea (UPV/EHU), Unibertsitateko ibilbidea, 7, 01006, Vitoria-Gasteiz, Araba, SpainLaboratorio de Análisis Sensorial Euskal Herriko Unibertsitatea (LASEHU). Euskal Herriko Unibertsitatea (UPV/EHU). Lascaray Ikergunea, Miguel de Unamuno hiribidea 3, 01006, Vitoria-Gasteiz, Araba, Spain; Lactiker ikerketa taldea, Farmazia eta Elikagaien Zientzien saila, Euskal Herriko Unibertsitatea (UPV/EHU), Unibertsitateko ibilbidea, 7, 01006, Vitoria-Gasteiz, Araba, SpainLaboratorio de Análisis Sensorial Euskal Herriko Unibertsitatea (LASEHU). Euskal Herriko Unibertsitatea (UPV/EHU). Lascaray Ikergunea, Miguel de Unamuno hiribidea 3, 01006, Vitoria-Gasteiz, Araba, SpainLaboratorio de Análisis Sensorial Euskal Herriko Unibertsitatea (LASEHU). Euskal Herriko Unibertsitatea (UPV/EHU). Lascaray Ikergunea, Miguel de Unamuno hiribidea 3, 01006, Vitoria-Gasteiz, Araba, SpainLaboratorio de Análisis Sensorial Euskal Herriko Unibertsitatea (LASEHU). Euskal Herriko Unibertsitatea (UPV/EHU). Lascaray Ikergunea, Miguel de Unamuno hiribidea 3, 01006, Vitoria-Gasteiz, Araba, SpainLaboratorio de Análisis Sensorial Euskal Herriko Unibertsitatea (LASEHU). Euskal Herriko Unibertsitatea (UPV/EHU). Lascaray Ikergunea, Miguel de Unamuno hiribidea 3, 01006, Vitoria-Gasteiz, Araba, Spain; Lactiker ikerketa taldea, Farmazia eta Elikagaien Zientzien saila, Euskal Herriko Unibertsitatea (UPV/EHU), Unibertsitateko ibilbidea, 7, 01006, Vitoria-Gasteiz, Araba, Spain; Corresponding author. Laboratorio de Análisis Sensorial Euskal Herriko Unibertsitatea (LASEHU). Euskal Herriko Unibertsitatea (UPV/EHU). Lascaray Ikergunea. Miguel de Unamuno hiribidea 3, 01006, Vitoria-Gasteiz, Araba, Spain.Legislation on the quality of water intended for human consumption requires routine taste and odour controls. So far, no procedures or technical documents exist which can be used as a reference in the training of sensory assessors for tap water. This work presents the procedure for the development of a trained panel and it describes all the steps carried out: the recruitment, pre-selection, selection and training phase considering the different odours and flavours that tap water may contain. In order to analyse the performance of the assessors in the training phase, 6 parameters and 15 criteria are proposed. The assessors who fulfilled the criteria, will integrate a qualified panel to carry out tap water sensory controls. This process has shown to be suitable and strict enough to train assessors on tap water evaluation, and can therefore function as a reference for other laboratories on which to base their training and qualification of assessor panels on tap water quality control.http://www.sciencedirect.com/science/article/pii/S2665927124002387Drinking waterQuality controlSensory assessorPanel trainingChemical referencesSensory thresholds |
| spellingShingle | Garazi de la Fuente Aldazabal Iñaki Etaio Alonso Maria del Pilar Fernández Gil Mónica Ojeda Atxiaga Wendy Alicia Rivera Ramos Francisco José Pérez-Elortondo Setting up of a sensory panel for the analysis of water (SUSPAW) Current Research in Food Science Drinking water Quality control Sensory assessor Panel training Chemical references Sensory thresholds |
| title | Setting up of a sensory panel for the analysis of water (SUSPAW) |
| title_full | Setting up of a sensory panel for the analysis of water (SUSPAW) |
| title_fullStr | Setting up of a sensory panel for the analysis of water (SUSPAW) |
| title_full_unstemmed | Setting up of a sensory panel for the analysis of water (SUSPAW) |
| title_short | Setting up of a sensory panel for the analysis of water (SUSPAW) |
| title_sort | setting up of a sensory panel for the analysis of water suspaw |
| topic | Drinking water Quality control Sensory assessor Panel training Chemical references Sensory thresholds |
| url | http://www.sciencedirect.com/science/article/pii/S2665927124002387 |
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