These scores or de
scriptions are anchored to the scoresheet for
comparison at later time points.Panelists then describe or rate the changes in samples that have
been held under typical or accelerated storage cond
itions.
Panelists then describe or rate the changes in samples that have
been held under typical or accelerated storage cond
itions. Panelists may also offer their subjective
opinion as to how close the aged samples are to a
refrigerated or frozen reference sample on an
overall basis. A sensory panel leader would lead
the group discussion and record their consensus of
opinion. However, the final decision on accept
ability of the product belongs to the company.One type of output is shown in Figure 1, in which
the sensory changes in packaged cookies are
shown over the course of
ambient storage. Fresh
baked flour flavor, sweet aromatic flavor,
chocolate flavor, and moistness decrease, while
oxidized oil flavor and hardness increase as the
sample ages.