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The use of qualified panels applying specific evaluation methods for sensory quality control increases the reliability of the results, even more if the method is accredited by official accreditation bodies. Based on the work developed with young red wine, this paper describes all the steps carried out after having defined the method: assessor selection, basic and specific training, qualification of assessors (individual performance checking) and method validation (panel performance checking). Other procedures necessary to demonstrate technical competence in a permanent way (monitoring of panel and assessors at each session, quality controls and assessor re-qualification) are also described. Due to the scarce references in sensory method accreditation, many of the tests and criteria proposed are original. They could be helpful for other laboratories dealing with sensory quality control of food products, especially those with quality distinctiveness labels. |
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