Malaysian Cocoa Board Lot 3, 43650 Bandar Baru Bangi, Selangor, Malaysia.
Int J Cosmet Sci. 2011 Jun;33(3):245-50. doi: 10.1111/j.1468-2494.2010.00621.x. Epub 2011 Jan 27.
Sensory analysis of lipstick product by trained panellists started with recruiting female panels who are lipstick users, in good health condition and willing to be a part of sensory members. This group of people was further scrutinized with duo-trio method using commercial lipstick samples that are commonly used among them. About 40% of the 15 panels recruited were unable to differentiate the lipstick samples they usually use better than chance. The balance of nine panels that were corrected at least with 65% across all trials in panels screening process was formed a working group to develop sensory languages as a means of describing product similarities and differences and a scoring system. Five sessions with each session took about 90 min were carried out using 10 types of lipsticks with different waxes mixture ratio in the formulation together with six commercial lipsticks that are the most common to the panels. First session was focus on listing out the panels' perception towards the characteristic of the lipstick samples after normal application on their lips. Second session was focus on the refining and categorizing the responses gathered from the first session and translated into sensory attributes with its definition. Third session was focus on the scoring system. Fourth and fifth sessions were repetition of the third session to ensure consistency. In a collective effort of the panels, sensory attributes developed for lipstick were Spreadability, Off flavour, Hardness, Smoothness, Moist, Not messy, Glossy and Greasy. Analysis of variance was able to provide ample evidence on gauging the panel performance. A proper panels selecting and training was able to produce a reliable and sensitive trained panel for evaluating the product based on the procedures being trained.
通过受过培训的品评员对唇膏产品进行感官分析，首先招募女性品评员，这些女性品评员是唇膏使用者，身体健康，愿意成为感官成员。这群人进一步使用商业唇膏样本进行双人或三人小组方法进行筛选，这些样本在她们中间很常见。在招募的 15 名品评员中，约有 40%的人无法比随机更好地区分她们通常使用的唇膏样本。在品评员筛选过程中，至少有 65%的校正率的 9 名品评员组成了一个工作组，以开发感官语言作为描述产品相似性和差异性的手段以及评分系统。使用不同配方中不同蜡混合物比例的 10 种唇膏以及 6 种最常见的商业唇膏进行了 5 次试验，每次试验约 90 分钟。第一次试验的重点是列出品评员对正常涂抹在嘴唇上的唇膏样本特征的感知。第二次试验的重点是细化和分类第一次试验中收集的反应，并将其转化为具有定义的感官属性。第三次试验的重点是评分系统。第四次和第五次试验是第三次试验的重复，以确保一致性。在品评员的集体努力下，为唇膏开发的感官属性包括：延展性、异味、硬度、光滑度、滋润度、不凌乱、光泽度和油腻感。方差分析能够提供充分的证据来衡量品评员的表现。适当的品评员选择和培训能够根据所接受的程序为评估产品提供可靠和敏感的训练有素的品评员。
