A sensory analysis panel was trained to evaluate the sensory properties of mussels using descriptive analysis method. For this purpose, freshly harvested mussels were evaluated by experienced panellists. Odour, colour, texture and appearance were assessed. Expressions of the panellists were used to generate sensory terms. Terminology characterising sensory attributes were developed from the panellists' opinions. A final list of attributes with definitions was chosen by consensus of the panellists and a verbal scale was created. A numerical scale was pointed out on the verbal scale. (C) 2002 Elsevier Science Ltd. All rights reserved.
A sensory analysis panel was trained to evaluate the sensory properties of mussels usingdescriptive analysis method. For this purpose, freshly harvested mussels were evaluated by experienced panellists. Odour, colour, texture and appearance were assessed. Expressions of the panellists were used to generate sensory terms. Terminology characterising sensory attributes were developed from the panellists’ opinions. A final list of attributes with definitions was chosen by consensus of the panellists and a verbal scale was created. A numerical scale was pointed out on the verbal scale.
