Descriptive Taste Panel

Development of value-added cheeses, aged cheese and cheese research in general requires that sensory flavor analysis be conducted in a way that allows consistent evaluation of new products, comparison with current product standards, or comparison with products manufactured at other locations. This can only be done through descriptive analysis by a panel that has been trained using standardized methods and flavor anchors and descriptors. The Western Dairy Center has developed a descriptive taste panel, consisting of thirteen panelists, for the analysis of dairy products. The panelists have received over 80 hours of training and participate in weekly training sessions. The panel has been trained to identify and quantify the following standard attributes in cheese in other dairy products:

  • Bitter
  • Brothy
  • Buttery/Diacetyl
  • Cooked
  • Fishy
  • Fruity
  • Lactone/Fatty Acid
  • Metallic
  • Nutty
  • Oxidized (Cardboardy)
  • Pineappley
  • Rancid
  • Rosy/Floral
  • Salty
  • Sour
  • Sulfur
  • Sweet
  • Unami
  • Whey
descriptive

For more information on the descriptive taste panel, contact:

Dr. Silvana Martini
8700 Old Main Hill
435-797-8136
silvana.martini@usu.edu