Abstract
A set of 334 commercial virgin olive oil (VOO) samples were evaluated by six sensory panels during the H2020 OLEUM project. Sensory data were elaborated with two main objectives: (i) to classify and characterize samples in order to use them for possible correlations with physical–chemical data and (ii) to monitor and improve the performance of panels. After revision of the IOC guidelines in 2018, this work represents the first published attempt to verify some of the recommended quality control tools to increase harmonization among panels. Specifically, a new “decision tree” scheme was developed, and some IOC quality control procedures were applied. The adoption of these tools allowed for reliable classification of 289 of 334 VOOs; for the remaining 45, misalignments between panels of first (on the category, 21 cases) or second type (on the main perceived defect, 24 cases) occurred. In these cases, a “formative reassessment” was necessary. At the end, 329 of 334 VOOs (98.5%) were classified, thus confirming the effectiveness of this approach to achieve a better proficiency. The panels showed good performance, but the need to adopt new reference materials that are stable and reproducible to improve the panel’s skills and agreement also emerged.
Highlights
IntroductionThe sensory methodology for virgin olive oils (VOOs) known as the “panel test” was proposed in
The sensory methodology for virgin olive oils (VOOs) known as the “panel test” was proposed in1987 [1] and, to date, represents the most valuable approach to assess sensory characteristics and quality for consumer and producer protection [2]
The classification of samples based on the evaluation data provided by by the six panels was elaborated by applying a decision tree (Figure 1), a new tool for categorization the six panels was elaborated by applying a decision tree (Figure 1), a new tool for categorization of of VOOs
Summary
The sensory methodology for virgin olive oils (VOOs) known as the “panel test” was proposed in. 1987 [1] and, to date, represents the most valuable approach to assess sensory characteristics and quality for consumer and producer protection [2]. The purpose of the method is to standardize procedures for evaluation of the organoleptic characteristics of VOOs and to establish specific quality grades (extra virgin olive oil—EV, virgin olive oil—V, ordinary virgin olive oil—O, lampante olive oil—L). A group of assessors selected in a controlled manner, suitably trained to identify and measure the intensity of positive and negative sensations, represents the analytic tool of this methodology. These documents describe the vocabulary that tasters must adopt, the characteristics that the sensory laboratory must possess, the tasting conditions and characteristics of the glass for organoleptic analysis of oils, and the sensory method and rules for the selection, training, and monitoring of skilled virgin olive oil tasters [3,4,5,6,7].
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