Descriptive Evaluation Methods
Mérieux NutriSciences uses the Spectrum methodology for descriptive analysis. Our panelists have undergone over 100 hours of training and must have shown proficiency in flavor and texture/mouthfeel evaluations. To achieve “expert panel” status in Spectrum, panelists must demonstrate that they can use a concrete list of descriptors based on an understanding of the underlying technical differences among the attributes of a product. Descriptors are developed by first evaluating a broad array of the product category. This aligns panelists to the breadth of variety in a category so they can capture all relevant descriptors. Additional descriptors may be added to the lexicon by the panel leader at the client's request or taken from peer-reviewed literature or published lexicons.
Once a comprehensive lexicon has been established, panelists rate the intensity of each descriptor for each sample on a 150-point scale. Samples are evaluated in duplicate or triplicate, creating replicates in a robust data set. An Analysis of Variance (ANOVA) can then identify sample differences. If differences exist within a set of samples, a subsequent mean separation post hoc analysis is done.
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