Which factor does NOT influence a panelist's sensory perception?

Statistical methods used in analysis do not directly influence a panelist's sensory perception. Instead, they are tools used after sensory data has been collected to interpret and analyze the results. Sensory perception itself is shaped by a variety of factors, including individual differences, which encompass genetic makeup, past experiences, and personal preferences. Environmental conditions, such as lighting, temperature, and ambiance, can significantly affect how a panelist perceives taste, aroma, and overall experience. Furthermore, product-specific characteristics, including flavor intensity, texture, and aroma, play a critical role in how panelists perceive a product. In contrast, statistical methods help in drawing conclusions from the gathered sensory data, rather than affecting the perception process itself.