Evaluation of Basic Taste and Odor Recognition Performance of Trainee Sensory Assessors

This study aimed to evaluate the basic taste and odor recognition abilities of trainee sensory assessors to identify candidates with adequate perceptual skills for sensory panel participation. A total of 18 candidates underwent standardized taste (sweet, salty, sour, bitter, umami) and odor (lemon, vanilla, thyme, mint, clove, cinnamon, nail polish, bitter almond) recognition tests based on ISO protocols. Friedman test results indicated significant differences in recognition accuracy among taste stimuli (p < 0.05) and odor stimuli (p < 0.001). Sweet and salty were identified correctly by all participants (100%), while sour (57.1%) and umami (50%) had the lowest recognition rates. Among odors, thyme, clove, and cinnamon were identified with 100% accuracy, whereas lemon and bitter almond had the lowest recognition rates (21.4%). Wilcoxon signed-rank test revealed that panelists performed significantly better in odor recognition than in taste recognition (p < 0.001). These findings suggest that trainee assessors exhibit higher olfactory than gustatory sensitivity, particularly for familiar and distinctive stimuli. The results highlight the importance of applying structured screening tools and targeted training programs, especially for less familiar taste and odor modalities, in the selection and development of effective sensory panels.