A team of panelists (3-4 people) has been asked to assess quality of an oat-based product based on its aroma, flavour and texture (all sensory). I wonder how much of a variability among the scores provided by panelists for a specific quality parameter (e.g., freshness) is acceptable. Is this maximum acceptable coefficient of variation (which is usually less than 5% for instrumental analysis of foods) different for aroma, flavour and texture?
I have dealt with this issue when interacting with coffee panellists. Specialty coffee commercial trade already has a well-established set of rules and procedures that you can use as your model, I think. You can consult their protocols at https://sca.coffee/research/protocols-best-practices . I hope this will help you.
Thank you Dr Junior. I will have a look at their protocol to see if I can find an answer.
I have a colleague researching in the area of sensorial analysis of olive oil and he says in this area up to 20% of variation is accepted in a panel of at least 8 analysts.
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