Proefpanels

Proefpanels are groups of tasters used to evaluate the sensory properties of products, particularly foods and beverages. They can be trained to describe the intensity and character of flavors, aromas, textures, and aftertastes, and are employed to detect differences between products, build sensory profiles, and provide consumer insight. In Dutch-speaking contexts the term is common, while in international usage the equivalents “sensory panel” or “taste panel” are often used.

Panel types include trained or professional panels, which provide precise, repeatable measurements of specific attributes, and consumer panels, which assess acceptability or preference among a broader population. The choice depends on the objective, such as product optimization or market research.

Methodology involves careful selection and training of panelists, calibration of terminology and scales, and the use of controlled evaluation environments to minimize bias. Samples are prepared and presented under standardized conditions, often in randomized and blinded orders. Evaluation commonly employs scales such as a 9-point hedonic scale for liking, or descriptive rating scales for intensity.

Common testing approaches include discrimination tests (for example triangle or duo-trio tests) to determine perceptible differences, and descriptive analyses (such as quantitative descriptive analysis) to generate a sensory profile. Data are analyzed with standard statistical methods, including ANOVA, and may employ multivariate techniques like PCA or clustering to interpret patterns and relationships.

Applications span product development, quality control, and supplier or process validation. Standards and guidelines from organizations such as ISO (for example, ISO 8589 on laboratory design and ISO 5492 on terminology) provide a framework for good practice, though implementations vary by region. Ethical considerations, such as informed consent and appropriate compensation, are also observed.