Taster Validation Scheme
Why validate your tasters?
Until you’ve assessed the competence of your professional tasters you can’t be sure they’ll perform at the level you need them to.
How can you go about assessing your tasters’ abilities to identify flavours, scale their intensity, and perform in routine tasting?
Experience and skill sometimes go hand in hand, but that should never be taken for granted. Even the most experienced of tasters can perform badly. Lack of concentration, illness, medication – they can all conspire against the best efforts and skills of tasters.
If you are going to rely on the results produced by your sensory analysis programme, you have to be able to rely on the performance of your tasters.
Taster competence cannot be taken for granted. You have to measure it in an objective way.
Poor taster performance can result in:
Types of tests
Our In/Out test asks tasters to tell good product from bad, with optional flavour identification of the non-conformance in the ‘bad’ sample.