EFFECTS AND INFLUENCES OF MOTIVATION ON TRAINED PANELLISTS

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Factors that motivate panellists

Sensory scientists know that financial compensation motivates panellists (Word and Gress, 1981); this was shown in Survey 1. However, in this survey, compensation was not found to be statistically significantly more important than a panellist’s interest in food, which is an intrinsic motivating factor. As an external motivation factor, compensation does not engender self-regulating behaviour and therefore may not sustain consistent levels of performance. When a task engages a person’s intrinsic motivation, that person is more likely perform the task. Deci and Ryan (2000) provide the example of a person who enjoys playing the piano and is motivated by the sheer pleasure of the task

Autonomy

When deciding what type of trained panel to establish, companies must often consider which panel type is the most cost effective, yet enables them to make appropriate business decisions. Companies may not want, or cannot afford, the extra salary costs associated with external panellists. Although some companies might have a large pool of employees from which to gather sufficient numbers of volunteers, this convenience may not be possible for small or medium sized companies, and it may be necessary to assign employees to internal sensory panels. However, internal panels are not necessarily the optimum alternative solution.

Relatedness

The panel leader can greatly influence the panellists’ feelings of relatedness as important and valuable members of the panel. Providing performance feedback, using positive verbal cues, and discussing the importance of accomplished panel goals are some of the tools a panel leader can use to foster panellists’ experience of relatedness. Amorose and Anderson-Butcher (2007) found that those coaches who were supportive of an athlete facilitated that athlete’s abilities to build and sustain intrinsic motivation. Further research should investigate the effects of a panel leader’s positive influence in developing panellists that who feel supported and valued.

Panellist recruitment

Currently many sensory scientists screen new panellists for physiological acuity. Sensory scientists test for taste and odour acuity, but it may be beneficial to seek a motivation profile test that could be used when screening new panellists. Literature suggests that sensory scientists should advertise for panellists in food sections of newspapers and that good panellists should show a passion or interest in food (Stoer and Rodriguez, 2002), which our results show was an important intrinsic motivation factor for panellists. Through a screening questionnaire, a panel leader could 40 determine whether working with food is an interest of the panel. This would give information on whether there is the potential for intrinsic motivation to occur.

Regionality

The “typicity” for products has been the focus of recent research in Europe (Iaccarino et al. 2006, Martinez Carrasco et al. 2005). The term is used to convey those wine qualities and flavour characteristics that can be expected from a region, which is defined as “a broad geographic area distinguished by similar features” (http://www.merriam-webster.com/dictionary/Region). In this research a region is a named area of land. In France, the Appellation d’Origin Controlee (AOC) was established to regulate quality from the designated wine-producing regions. Geographic influences on wine sensory profiles have been investigated extensively, including studies with wines made from grape varietals such as Albarino (Vilanova and Vilarino, 2006; Vilanova et al., 2007), Touriga Nacional (Falque et al., 2004), Riesling (Fischer et al., 1999; Douglas et al., 2001), Chardonnay (Schlosser et al., 2005), and Pinot noir (Cliff and Dever, 1996).

Table of Contents :

• Table of Contents
• Index of Tables
• Index of Figures
• CHAPTER 1 INTRODUCTION
  • 1.1 Sensory Evaluation
    • 1.1.1 Trained sensory panel
    • 1.1.2 Controlling bias
  • 1.2 Wine Sensory Evaluation
    • 1.2.1 Sauvignon blanc wine
    • 1.2.2 New Zealand Sauvignon blanc wine
    • 1.2.3 Trained panel and descriptive analysis
  • 1.3 Olfactory System
  • 1.4 Perception Interactions
    • 1.4.1 Thresholds
  • 1.5 Principal Aims
• CHAPTER 2 EFFECTS AND INFLUENCES OF MOTIVATION ON TRAINED PANELLISTS
  • 2.1 Introduction
  • 2.2 Materials and Methods
    • 2.2.1 Survey 1 – Factors that inspire people to become and remain panellists
    • 2.2.2 Survey 2 – Intrinsic motivation survey
  • 2.3 Results
    • 2.3.1 Survey 1 – Factors that inspire people to become and remain panellists
    • 2.3.2 Survey 2 – Measurement of panellists’ intrinsic motivation in relationship to panel type and panellist’s experience
  • 2.4 Discussion
    • 2.4.1 Factors that motivate panellists
    • 2.4.2 Autonomy
    • 2.4.3 Competency
    • 2.4.4 Relatedness
    • 2.4.5 Panellist recruitment
  • 2.5 Conclusion
• CHAPTER 3 NEW ZEALAND SAUVIGNON BLANC FLAVOUR CHARACTERISTICS: SENSORY, CHEMICAL AND CONSUMER ASPECTS
  • 3.1 Introduction
    • 3.1.1 Regionality
    • 3.1.2 Sauvignon blanc flavour
  • 3.2 Materials and Methods
    • 3.2.1 Wine
    • 3.2.2 Trained panellists
    • 3.2.3 Consumer panellists
    • 3.2.4 Facility and evaluation
    • 3.2.5 Descriptive analysis
    • 3.2.6 Methoxypyrazines analysis
    • 3.2.7 Volatile thiols
    • 3.2.8 Statistical analysis
  • 3.3 Results
    • 3.3.1 Sensory analysis
    • 3.3.2 Aroma chemical analysis
    • 3.3.3 Relationship between chemical and sensory data
    • 3.3.4 Consumers
  • 3.4 Discussion
  • 3.5 Conclusion
• CHAPTER 4 EFFECTS OF POLYPHENOLS ON THE PERCEPTION OF KEY AROMA COMPOUNDS FROM SAUVIGNON BLANC WINE
  • 4.1 Introduction
    • 4.1.1 Sauvignon blanc key aroma compounds
    • 4.1.2 Sauvignon blanc polyphenols
    • 4.1.3 Measurement of perception of Sauvignon blanc aroma compounds
  • 4.2 Materials and Methods
    • 4.2.1 Sample preparation
    • 4.2.2 Trained panellists
    • 4.2.3 Difference testing and data analysis
  • 4.3 Results and Discussion
    • 4.3.1 Perception of difference threshold
    • 4.3.2 Polyphenol effects on MIBP
    • 4.3.3 Polyphenol effects on 3MH
    • 4.3.4 Polyphenol effects on 3MHA
    • 4.3.5 Polyphenol effects on ethyl decanoate
    • 4.3.6 Volatiles and polyphenols
  • 4.4 Conclusion
• CHAPTER 5 CONCLUSION

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Investigation of New Zealand Sauvignon Blanc Wine Using Trained Sensory Panels