AS 2542.1.1:2014 Sensory analysis
Containers should be chosen so as not to affect the test or the product. These may include washable ceramic or glass containers, or disposable plastic or paper containers, but must not transfer chemical materials that could result in taint. In particular, washable containers should be washed only in odour- and taint-free detergents and rinsed in water, and polymeric and paper containers, including insulated containers used for hot or cold samples, should be odour- and taint-free.
Palate cleansers may be used by the assessors between samples and between sessions, but care should be taken to ensure that they do not influence the flavour of products to be assessed. Still and carbonated water and bland foods (for example, unsalted crackers) may be used between samples and between sessions. Checks on the water supply are desirable to ensure that it is bland. For particular purposes, deionized water, glass-distilled water, low mineral content spring water, carbon-filtered water or boiled tap water may be used, but it should be noted that they are likely to have different flavours.
4.6 Test room
Sensory analysis should be conducted in a dedicated test room (see ISO 8589 for details). The aim should be to create for each assessor a separate environment with minimum distraction, so that each assessor can quickly adjust to the nature of the new task(s). Extraneous activities, including preparation of the samples, should not be allowed during the tests, as these can lead to biased results. The room should be at a comfortable temperature and should be ventilated with odour-free air; limited airflow is desirable to avoid excessive temperature fluctuations. Persistent odours, such as tobacco or cosmetics, should not be allowed to contaminate the environment of the test room.
Sound should be restricted. A low background noise is usually more tolerable than a fluctuating level of noise. Conversation is more distracting than background noise. Interruptions cause the greatest distraction.
It is usually helpful to have control over both the colour and the intensity of the lighting, although coloured lights rarely succeed in completely masking differences in appearance.
Surfaces should be non-absorbent and designed to facilitate a high standard of hygiene. The dimensions of the tasting booths are important; very low ceilings and very narrow booths can be oppressive or can give rise to a feeling of claustrophobia. Comfortable seating is necessary.