Improving Flavor Panel Performance Using Structured Training and Validation
MBAA TQ vol. 42, no. 4, 2005, pp.
339-341 |
VIEW ARTICLE
Olav Vind Larsen (1), Bill Simpson (2), Ian Williams (1), and Carsten W.
J�rgensen (1). 1. Danbrew Ltd. A/S, Frederiksberg, Denmark. 2. FlavorActiV Ltd.,
Oxon, United Kingdom.
Abstract
A problem facing many breweries is the regular supply of a sufficient number
of tasters to allow a smooth running of the sensory management function. Flavor
panels draw on people occupied with other activities in the organization, and
their participation in panel work may be given lower priority than their other
daily activities. Using a group of external tasters might be a solution to this
problem. This paper presents results of a structured training and validation
program put in place for a group of experienced tasters, from the commercial
expert flavor panel at Danbrew, and new tasters, drawn from a group of food
technology students at nearby Copenhagen University. Working as a homogeneous
group, these tasters now perform descriptive evaluation of beer samples using a
vocabulary of more than 50 flavor attributes. Danbrew, in cooperation with
FlavorActiV, started training external taste panel members as a supplement to
the company�s own tasters more than 2 years ago. The approach to training and
validation used is now fully integrated into Danbrew�s Flavor Quality Management
System. A high level of taster competence was achieved in a short time through
the use of innovative training and coaching techniques. Use of a rigorous
quality management process, together with an on-going training program, has
ensured that the standard initially achieved has been maintained since the
initial training. Loss of taste panel members due to graduation has been
compensated for by having a structured program for continuous recruitment of new
tasters, at a minimum of every 2 years.
Keywords: flavor training, taste panel training, validation of training
S�ntesis
La obtenci�n de un n�mero suficiente de catadores para el buen funcionamiento
de las pruebas sensoriales, es un problema muy com�n en las cervecer�as. Los
�jueces� sensoriales son personas ocupadas en otras actividades dentro de la
empresa, y su trabajo como catador tendr� una menor prioridad que sus otros
quehaceres diarios. El uso de un grupo de catadores no relacionado con la
empresa podr�a ser una soluci�n. Aqu� se presentan resultados de un
entrenamiento estructural y del uso de un programa de validaci�n para establecer
un grupo de catadores h�biles compuesto de una mezcla de los catadores
habituales de Danabrew junto con estudiantes de tecnolog�a de alimentos de la
universidad de Copenhagen. Ellos, ahora trabajando como un grupo homog�neo,
hacen evaluaciones descriptivas de muestras de cerveza, usando un vocabulario de
m�s de 50 atributos sensoriales Danabrew, con la cooperaci�n de FlavorActiV,
comenz� con el entrenamiento de los catadores externos hace m�s de dos a�os,
como medida de suplementar su propio panel limitado. El concepto de
entrenamiento y validaci�n de catadores externos es ahora parte normal del
Sistema Danabrew Gerencial de Calidad Sensorial. Se logr� en poco tiempo
alcanzar un alto nivel de competencia de los catadores mediante la utilizaci�n
de t�cnicas innovativas de entrenamiento y asistencia personal. El uso de un
proceso riguroso gerencial, junto con un programa de entrenamiento continuo, ha
permitido mantener el alto est�ndar alcanzado inicialmente. La p�rdida de
catadores por graduaci�n de la universidad es compensada por el reclutamiento
continuado de nuevos catadores.
Palabras claves: entrenamiento sensorial, entrenamiento de un panel de
cataci�n, validaci�n del entrenamiento
