Sensory Session
Mona B Wolf , The Wolf Group, Cincinnati, OH, USA
Co-author(s): Jill Rolfes, The Wolf Group, Cincinnati, OH, USA
ABSTRACT: A panel that provides sound, quality data is one
that clearly understands its objectives and purpose for creation. In
the initial selection phase, screening for various tasting acuities is
paramount to understanding the panel’s strengths as well as limitations.
Clearly acknowledging how different tasting techniques affect the
palate and preparing uniform samples ensures panelists better understand
the attributes being profiled. Continual and ongoing practice sessions
with real time feedback foster confidence within the panel. “Feedback”
references panelist analysis with report generation that clearly brings
to light key attributes that need reintroduction for future practice and
eventual mastery. The development of a scaling system depends on proper
attribute references and acute lexicon development specifically
tailored to the innate nuances of beer. These references provide a way
for all panelists to “be on the same page,” as it is understood all
palates and olfactory abilities are not created the same—much in the
same way the development of proper lexicon terminology is critical for
the panel to “think” about the product as a cohesive unit starting from
the same point of reference. Proper lexicon development ensures single
flavors are not simply piled into one group when they are in fact
separate attributes. Moderators must be aware of fatigue within the
panel. Allowing sufficient break time between sampling sessions and
setting concrete limits to the number of samples tested are favorable
ways to avoid this most common and often overlooked pitfall.
Mona
Baker Wolf, founder and president of The Wolf Group, encompasses more
than 30 years of knowledge, expertise, and practice in sensory
evaluation. Since 1988, Mona has established herself and The Wolf Group
as a respected partner in the consumer research industry. Mona is also a
consultant, speaker, and trainer in the application of state-of-the-art
sensory techniques. Mona is the president and founder of WolfSENSORY,
Inc. a private sensory-consulting firm with clients across the United
States and Canada. In addition, she is the founder and president of
WolfSERVICES, Inc., which is a contract testing lab specializing in
quality control and quality assurance testing, combining traditional
analytical and microbial techniques with sensory profiling. Mona holds a
B.S. degree in food science from Purdue University, and an MBA from the
Rochester Institute of Technology. She serves as chair for the ASTM
Sub-committee E18.05 for Sensory Applications – General and is past
chair of ASTM Sub-committee E18.08 on Sensory Evaluations by Consumers.
She is the coeditor of ASTM Manual 26 on Sensory Techniques. She
is currently chair-elect for the main committee of ASTM E-18 on Sensory
Evaluation. Mona has been a professional member of the Institute of Food
Technology and a member of the SED Division since 1972.
VIEW PRESENTATION 200
