Knowledge of: principles of sensory analysis, including attributes that can be detected by taste and smell, such as sour, sweet, salty and bitter, and how these different tastes are detected (where on the tongue tastes are discerned, and the interaction between taste and smell, it also includes an understanding of attributes detected by mouth feel and appearance) sensory analysis system and procedures, such as the collection and use of reference samples, the role of the individual in the analysis process and how the system validates analysis results specific criteria used to evaluate material/product samples and the associated descriptions sample preparation requirements (this is dependent on materials/products to be analysed), including the effect of sample temperature on sensory analysis the effect of personal conduct on analytical ability, including stimuli and conditions that can dull sensitivity requirements of the environment appropriate to conducting sensory analyses the components of material/product sampled that contribute to flavour, aroma, appearance and texture the likely causes of variation in results, including typical variation that can occur in the material/product and how these occur, as well as how the method of analysis, environment and state of individual participants that can affect the outcome procedures and responsibility for recording and reporting sensory analysis information |