Setting up of a sensory panel for the analysis of water (SUSPAW)

Abstract

Legislation on the quality of water intended for human consumption requires routine taste and odour controls. So far, no procedures or technical documents exist which can be used as a reference in the training of sensory assessors for tap water. This work presents the procedure for the development of a trained panel and it describes all the steps carried out: the recruitment, pre-selection, selection and training phase considering the different odours and flavours that tap water may contain. In order to analyse the performance of the assessors in the training phase, 6 parameters and 15 criteria are proposed. The assessors who fulfilled the criteria, will integrate a qualified panel to carry out tap water sensory controls. This process has shown to be suitable and strict enough to train assessors on tap water evaluation, and can therefore function as a reference for other laboratories on which to base their training and qualification of assessor panels on tap water quality control.

Keywords

• Drinking water
• Quality control
• Sensory assessor
• Panel training
• Chemical references
• Sensory thresholds