de la Fuente Aldazabal Garazi, Etaio Alonso Iñaki, Fernández Gil Maria Del Pilar, Ojeda Atxiaga Mónica, Rivera Ramos Wendy Alicia, Pérez-Elortondo Francisco José
Laboratorio de Análisis Sensorial Euskal Herriko Unibertsitatea (LASEHU). Euskal Herriko Unibertsitatea (UPV/EHU). Lascaray Ikergunea, Miguel de Unamuno hiribidea 3, 01006, Vitoria-Gasteiz, Araba, Spain.
Lactiker ikerketa taldea, Farmazia eta Elikagaien Zientzien saila, Euskal Herriko Unibertsitatea (UPV/EHU), Unibertsitateko ibilbidea, 7, 01006, Vitoria-Gasteiz, Araba, Spain.
Curr Res Food Sci. 2024 Oct 29;9:100912. doi: 10.1016/j.crfs.2024.100912. eCollection 2024.
Legislation on the quality of water intended for human consumption requires routine taste and odour controls. So far, no procedures or technical documents exist which can be used as a reference in the training of sensory assessors for tap water. This work presents the procedure for the development of a trained panel and it describes all the steps carried out: the recruitment, pre-selection, selection and training phase considering the different odours and flavours that tap water may contain. In order to analyse the performance of the assessors in the training phase, 6 parameters and 15 criteria are proposed. The assessors who fulfilled the criteria will integrate a qualified panel to carry out tap water sensory controls. This process has shown to be suitable and strict enough to train assessors on tap water evaluation, and can therefore function as a reference for other laboratories on which to base their training and qualification of assessor panels on tap water quality control.
关于供人类消费用水质量的法规要求进行常规的味觉和气味控制。到目前为止，尚无可用作自来水感官评估员培训参考的程序或技术文件。这项工作介绍了组建经过培训的评估小组的程序，并描述了所采取的所有步骤：考虑到自来水可能含有的不同气味和味道，进行招募、预选、选拔和培训阶段。为了分析评估员在培训阶段的表现，提出了6个参数和15条标准。符合标准的评估员将组成一个合格的小组来进行自来水感官控制。这一过程已证明足以适用于并严格用于培训评估员进行自来水评估，因此可作为其他实验室对自来水质量控制评估小组进行培训和资格认定的参考依据。
