Knoxville Sensory Panel Training

Back in September, Knoxville went through a Sensory Panel Training. I was honored to be a part of this training, facilitated by Amy Trail of Sensory Spectrum and Shannon. These events require more prep than I could have imagined. Luckily, Sensory Spectrum provided much of the items pre-prepped, like all of the cups labeled with the appropriate three-digit numbers.

Amy had us tasting and smelling things like wood, jelly bellys, and instant (cereal) coffee and comparing those to similar characteristics found in coffee. This was a great jumpstart to a Sensory Panel, an excellent opportunity to calibrate a new team.

Here are a few photos:

There was plenty of prepping.
There was plenty of prepping.

SensoryTraining_Knox2012c

Plenty of Prep
Plenty of Prep

SensoryTraining_Knox2012b

And tasting
And tasting

and scoring..
and scoring..

and tasting and scoring..
and tasting and scoring..

And some excellent facilitators.
And some excellent facilitators.

2 thoughts on “Knoxville Sensory Panel Training

  1. Buttered popcorn Jelly Bellys.
    This was an exercise to highlight the differences in various hazelnut flavorings. They used ground hazelnut, frangelico-type syrup, buttered-popcorn jelly belly, and lactone (used in coconut and vanilla candles) to illustrate the point.
    Afterwards, we tasted and compared a Dunkin Donut Hazelnut with a GMCR Hazelnut. Like a light bulb going on, it was so much easier to pull out and describe the differences.

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