Consumers as Sensory Panellists

Reports on evaluation of the reliability and consistency with which consumers assessed roast beef L. dorsi by presenting duplicate samples under standardized conditions in a sensory evaluation laboratory. Seven‐point hedonic scales were used, which were designed to assess flavour, tenderness, juiciness and overall eating quality. Results indicate that the samples were evaluated with very high levels of reliability and consistency, despite major differences in the eating qualities of the beef L. dorsi. Variation greater than ±1 point on the hedonic scale was rare. While Quantitative Descriptive Sensory Profiling (QSP) provides detailed information on the eating qualities of foods, using panellists trained to identify small differences in specific foods, consumers may be used as sensory panellists to provide information on the likely impact on the consuming public. Under certain circumstances, consumers may also be a much more convenient choice for sensory panellists.