SOP--1-0

SENSORY EVALUATION LABORATORY

FOOD AND NUTRITION RESEARCH INSTITUTE

STANDARD OPERATING
PROCEDURES MANUAL

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Revision No.: 0
Effectivity Date:
_______________October 2015

CONDUCT OF SENSORY EVALUATION:

With INTERNAL QUALITY CONTROL

1.0 Purpose
This document gives the general procedure for the conduct of sensory evaluation in
order to ensure that the same procedure is always applied to the same sensory
problem. The procedure outlines each step in the evaluation and identifies the
personnel responsible for each step. If applicable, all the necessary control in the
generation of results was also included. Ignoring these considerations increases the
possibility of bias and error in the result.
2.0 Scope
The document relates to major product development activities and connects the
sensory objectives to recommended methods for the sensory evaluation.
Recommendations are suitable for application in conjunction with specific sensory
methods detailed in Sensory Evaluation Procedures (SEP) Manual.
3.0 References
3.1.
3.2.

3.3.
3.4.

EA-4/09 G: 2003. Accreditation for Sensory Testing Laboratories

http://www.european-accreditation.org/
ISO 8586:2012(E). Sensory Analysis-general guidelines for the selection,
training, and monitoring of selected assessors and expert sensory
assessors.
PNS ISO/IEC 17025:2005, General requirements for the competence of
testing and calibration laboratories.
PNS ISO 8589: 2014 (ISO Published 2007)-Sensory Analysis-general
guidance for the design of test room.

4.0 Definition of Terms

Refer to Vocabulary Section.
5.0 Responsibility
5.1 The technical/laboratory manager or the approved signatory plans the sensory
test activities and determines appropriate test methods.
5.2 Sensory analysis must be carried out by, or under the supervision of, a qualified
and experienced sensory analyst.
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Reviewed by: ______________________________

Approved by:_________________________

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CONDUCT OF SENSORY
EVALUATION:
With INTERNAL QUALITY CONTROL

SOP-_______-0
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5.2 Panel leader, possessing relevant qualifications, assists the sensory analyst in
conducting sensory test activities and implements quality control procedures.
5.3 The sensory panel technician assists the panel leader or sensory analyst in
performing sensory tests, including necessary preparation measures before the
test and activities after the test.
5.4 Reporting and interpretation of results are the responsibilities of the competent
staff, either the sensory analyst or the panel leader.
6.0 Procedure
6.1. Identify the problem that can be resolved through sensory evaluation. These are
problems answerable by measuring the reaction of panelist to stimuli from the
use or consumption of a product. Given the steps in product development,
determine whether the solution needs to compare between product/parameters
or to describe the product characteristic. And these are generally answered
through analytical type of sensory evaluation (discriminative and descriptive
tests). Another solution is to evaluate the degree of liking/disliking or whether one
product is preferred over another product through affective tests.
6.2.Conduct sensory evaluation to investigate the problem or to come-up with
possible solution/decision. Determine the objective of the test which can be one
of the following:
a. to know whether there is perceivable difference between products or
formulations (discrimination tests),
b. to describe the difference or the sensory characteristics
c. to determine the nature of difference or to quantify the sensory characteristics
d. to determine preference or acceptability
6.3.Identify the appropriate sensory test method that will satisfy the test objective.
Figure 2 illustrates the various applications of different sensory evaluation
methods along the product development process. The laboratory uses verified
standard sensory evaluation procedures that is updated and documented in the
SEP Manual for use as reference of the personnel.
6.4.Prepare an experimental design. Consider all possible parameters that can
introduce bias or error to the evaluation. Aim for the best conditions of
experimentation to minimize these biases. Consider the following in the
experimental design:
a. Determine the sample plan. Some test method have requirement for balance
sample presentation. Refer to the latest SEP Manual for the specific
requirement of each test method,
b. Decide on the test variables or attributes to be used,
c. Type of scale to be used in your scoresheet (rating, ranking or category
scale). Each test method a validated scale to go with their evaluation. Refer to
the latest SEP Manual for the appropriate scale for a particular test method,
d. Include in the design one of the following internal quality control (IQC) check:
i. conduct of replicate analysis of samples,
ii. introduced random repeat samples into the sample analysis system at
appropriate intervals or
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With INTERNAL QUALITY CONTROL

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iii. used of reference material or control sample

e. Use blind coding to control possible source of biases due to presentation
furthermore, use randomization and balance sample presentation if
necessary. Decide on the presentation of sample- and monadic or sequential
presentation.
f.

Number of samples to be tested. As a general guide, for complex evaluation

and complicated samples limit the samples to be presented to four only. For
simple analysis that requiring visual assessment only the maximum of sample
to be presented is six in one session. Implement resting period of 1-2 minutes
for every tasting sessions.

g. Number and type of panelist. Analytical test uses trained panelist (Selected
Sensory Panelists) while affective test generally use consumer panelist or the
initiated (in-house) Sensory Panelists.
6.5. Identify the panelists
6.5.1. Recruit panelists from the pool of sensory panelists who passed the
recruitment criteria (see SOP-5.2-2-0 Recruitment, Screening and
Selection of Candidate Sensory Panelists). These panelists may also
be selected based on specific criteria required by the test (see specific
requirements of each test method in SEP Manual).
6.5.2. Qualified candidates shall be informed of the task they will undertake,
how much time it will take up. Statement allowing assessment of their
interest and motivation, their voluntary participation and their pledge of
confidentiality is signed in the accomplished consent form F-SOP 5.22-3.
6.5.3. Ensure panelist safety by checking for presence of ingredients that is
restricted to some panelist due to cultural standards, safety and health
reasons (declaration of possible allergens, haraam foods). The
products major ingredients and processes is declared by the
customer in the F-QM4.4-1, Request for Sensory Evaluation.
6.5.4. Selection is based on the required sensitivity/threshold for a specific
attribute or ability to discriminate and reproduce results. Performance
of panelist is monitored following the procedure stated in SOP_____
Monitoring of Panelists Performance
6.5.5. Sensory panelist performances are kept in their individual profile as
basis of their qualification on particular sensory evaluation objective.
6.5.6. Characteristic of the target group should be stated in the contract or in
the Test Report if it is deemed necessary to meet the test objective.
6.6. Schedule the test. Reservation and cancelation is done one day before the
testing date in order to manage use of resources. (see SOP-4.1-1-0 for Request
for Sensory Evaluation).
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6.7. Prepare the samples and the materials.

6.7.1. The laboratory may request for documents about the nature of test
sample, proof that it is safe for human consumption (eg. result of
microbiological test, toxicity analysis or phytosanitary certificates for
products of plant). Routine evaluation conducted by FRDS should
follow strict Good Manufacturing Production (GMP) to ensure product
safety, otherwise, submit samples for microbial analysis before
conduct of sensory evaluation.
6.7.2. Handling of samples is detailed in QM-5.8-0 (Handling of Test Items).
Only the authorized personnel shall have access to the samples. All
samples shall be labeled with a three-digit code known only to the
authorized personnel or the sensory analysts.
6.7.3. Test scoresheets are created following SOP for Test Creation.
Software features includes a validation step to check the following:
a. Individual log-in and password for security of the
panelists information
b. Answer is final, no altering once response is submitted
c. Required fields are enforced to complete
d. Review page for checking test information (such as
instructions, codes and label) before execution of test.
e. Automatic data collection and generation of mastersheet.
A digital signature having the account name, date of
accessed is automatically printed in every pages of
mastersheet. Print-outs are validated by the test
supervisor and authorized by the quality/technical
manager. No unauthorized reproduction
6.8. Conduct the sensory test
6.8.1. Sensory Analyst/Panel Leader (SA/PL) creates the test on or a day
before the schedule of the test. The test was created using their
account for traceability. Copy of the scoresheet is saved in the
computer with file format using the test reference number.
6.8.2. Both users of pen-paper-paper mode and software enters in the FNRISEL Test Creation Logbook the following details: (1) Test Reference
No., (2) Date test is created, (3) Initials of SA/PL, (4) Test Method and
(5) Sample codes and the corresponding sample identification.
6.8.3. Test is conducted following the procedure approved in the Sensory
Evaluation Procedures (SEP) Manual.
6.8.4. The laboratory shall meet the best condition for experimentation by
implementing good housekeeping and good hygiene practices.
Conditions for testing are monitored daily in the Laboratory Inspection
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EVALUATION:
With INTERNAL QUALITY CONTROL

SOP-_______-0
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Checklist (F-QM5.3-1) to be accomplishing the by the Panel

Technician. Monitoring of relative humidity (RH) and temperature (T)
shall be recorded in the Laboratory Monitoring Form (F-QM5.3-2)
every conduct of each sensory test.
6.8.5. Day-to-day performance of each sensory method is monitored through
the satisfaction survey form (F-SOP5.4-1-1). Sensory panelist rated
either positively/negatively with depending on the presence/absence
of the following criteria:
a. Facilities- include the computer system proper working, quiet,
odor-free and controlled lightning of the test rooms.
b. Staff- knowledgeable, courteous and accommodating team of
personnel
c. Timeliness-effective time management, tests without delay
d. Presentation of samples- organization and correctness of the
sample order and presentation
e. Overall rating- general impression on the overall organization
and conduct of sensory evaluation.
6.8.6. Result of the internal quality control (IQC) check measures the
performance of the method. Results of replicate analysis, repeat
sample and use of control sample should be acceptable before a
session can be considered valid. Additional information on the
individual performance of the panelist or group performance of the
panel may be recorded in the monitoring of panelist for future
reference. Such performance characteristics is as follows:
a. Reproducibility/repeatability
b. Discrimination of samples
c. Sensitivity
d. Detection threshold
e. Comparison against existing method
6.9. Data are collected electronically or manually. Electronic data are collected by the
Enhanced Sensory Evaluation Laboratory (eSEL) software. Guide on the use of
software for data collection is detailed in the eSEL Users Manual. Test that is
not possible through the software uses the paper mode.
6.9.1. Paper-mode mastersheet is prepared by the PL and counter-checked
by SA. Document custodian collects all the paper-mode mastersheet
and filed in series of books.
6.9.2. Printable form of electronic mastersheets are controlled and
authorized by the Quality Manager.
6.9.3. Access on the individual test result is granted only to the authorized
personnel.
6.10.Analyze data and interpret results
Comment and interpretation is not part of the FNRI-SEL test report. However,
when requested by the customer, interpretation of the results can be made on a
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separate document with clear reference to the basis of the opinion. Whenever
possible, discussion of the result should be entertained as a form of technical
consultation with the qualified personnel and not to be confused from the
statement of product certification and no value for promotional purposes.
6.11.Prepare report
The sensory analyst or the test supervisor summarized the result of the test in
Sensory Evaluation Test Report with predetermined content and format detailed
in APPENDIX C of this manual. Test report is checked by the Technical/
Laboratory Manager, approved by the Quality Manager and endorsed by the
Director of the Institute.
7.0 Related Documents
7.1. Sensory Evaluation Procedures (SEP) Manual.
7.2. Training and Competency-SOP-5.2-1-0
7.3. Recruitment, Screening and Selection of Candidate Sensory Panelists-SOP-5.2-2-0
7.4. Consent Form-F-SOP 5.2-2-3.
7.5. Request for Sensory Evaluation-F-QM4.4-1,
7.6. Handling of Test Items-QM-5.8-0
7.7. Laboratory Inspection Checklist -F-QM5.3-1
7.8. Laboratory Monitoring Form (F-QM5.3-2)
7.9. Satisfaction survey form (F-SOP5.4-1-1).
7.10.APPENDIX C Sensory Evaluation Test Report
7.11.eSEL Users Manual

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CONDUCT OF SENSORY
EVALUATION:
With INTERNAL QUALITY CONTROL
PROCEDURE
Determine the objective(s)
of the sensory Evaluation

Identify the appropriate

sensory test method

Prepare an experimental design

Identify panelist

Prepare schedule of the test

Prepare facilities, samples and

materials

Conduct sensory tests

Collect data

CONTROL MEASURES

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MONITORING
REQUIRED

None
As agreed with the customer
Documented in F-QM4.4-1,Request for
Sensory Evaluation and test method
Mastersheet

None

use of verified procedure from Sensory

Evaluation Procedures (SEP) Manual
Qualified staff is maintained through SOP-5.21-0 Training and Competency

Updated F-SOP5.21-4-0-Staff Training

Schedule

Use of appropriate sample plan from Sensory

Evaluation Procedures (SEP) Manual
Use of blind coding, randomization, balance
sample presentation

None

Qualified panelists is maintained through

Recruitment, Screening and Selection of
Candidate Sensory Panelists-SOP-5.2-2-0
SOP___Monitoring of panelist performance

Updated F-____ Panelists

Performance

Policy on Request for Sensory Evaluation-FQM4.4-1,

FNRI-SEL Calendar
of Activities

Handling of Test Items-QM-5.8-0

Work Instructions on: Good Hygiene
Practices, Calibration of Volumetric
Glassware, Ice-point Check , Use of Balance,
Cleaning of Laboratory

Laboratory
Inspection Checklist
-F-QM5.3-1
Laboratory
Monitoring Form (FQM5.3-2)
Equipment
Maintenance

SOP for Test Creation

Software validation features (built-in
performance check for conduct of sensory
evaluation, individual log-in and password,
force an answer & alteration is not allowed
once answer is submitted

Performance Check

Automated data collection feature of eSEL

software
Designated person to counter-check data
entries
Signified correct by authorized signatories

None

Policy QM5.10-0 Test Report

SOP-4.13-1-0 Control of Records

None

Analyze data & interpret results

Prepare report

Figure 1. Process flow for the conduct of sensory evaluation with corresponding IQC.
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CONDUCT OF SENSORY
EVALUATION:
With INTERNAL QUALITY CONTROL

IDEA GENERATION

STEPS in PRODUCT
DEVELOPMENT

CONCEPT TESTING/
BENCHMARKING

LAB SCALE
TRIAL FORMULATIONS

SENSORY EVALUATION
METHODS
Descriptive Test: Focus Group Discussion (small
panel, minimum of 4 panel, product expert or
researcher)
Analytical Tests: Single sample tests-DFC; Paired
Comparison: SDT, Duo-Trio, Triangle, DPCT; Multisample-Ranking, DFC (10-15= Selected Panelists)
Descriptive Test: (QDA 10-15 selected/trained
panelists)

FORMULATION AND PROCESS

STANDARDIZATION
PROTOTYPE DEVELOPMENT

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PRODUCT
OPTIMIZATION

BENCHMARKING WITH
REFERENCE PRODUCT

QUALITY MONITORING FOR

PILOT PRODUCTION

SHELFLIFE
STUDY

Analytical Tests Single sample tests-DFC; Paired Comparison:

SDT, Duo-Trio, Triangle, DPCT; Multi-sample-Ranking, DFC (1015= Selected Panelists)
To determine whether there is detectable difference between
products produced by various treatments, substitution of
ingredients, changing processes, reformulations, copying existing
products.
Descriptive Tests
(QDA 10-15 selected/trained panelists)
To quantify intensity with regards to a consensus product profile as
guide in matching the consumers desired sensory profile, to get
closer to a benchmark, to detect detailed differences created by a
change of an ingredient.
Affective Test: Paired Comparison-Paired Preference, DPCT;
Multi-sample-Ranking for Preference
Acceptability-Hedonic Rating for Acceptability
(50-100 Consumer Panelists or 25 in-house Sensory Panelists)
To determine the degree of enjoyment or to identify which product/s
is more preferred by the consumer.

Analytical Tests Discriminative Tests

(10-15= Selected Panelists)
To ensure that the product is the same as those tested during
development and lab scale trial.
Descriptive Tests
(QDA 10-15 selected/trained panelists)
To determine the sensory profile that serves as blue-print of the
product
Affective Test: Hedonic Rating for Acceptability
(50-100 Consumer Panelists or 25 in-house Sensory Panelists)
Products are sampled periodically at point of sale and re-evaluated
to ensure it conforms to product specification.

Figure 2 Recommended sensory evaluation procedure to a specific step

in product development and test objective.
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