Next Article in Journal
Comparative Characterization of Protein Hydrolysates from Three Edible Insects: Mealworm Larvae, Adult Crickets, and Silkworm Pupae
Previous Article in Journal
Functionality and Storability of Cookies Fortified at the Industrial Scale with up to 75% of Apple Pomace Flour Produced by Dehydration
Previous Article in Special Issue
Volatile Composition, Sensory Profile and Consumer Acceptability of HydroSOStainable Table Olives
Open AccessArticle

Panel and Panelist Performance in the Sensory Evaluation of Black Ripe Olives from Spanish Manzanilla and Hojiblanca Cultivars

Food Biotechnology Department, Instituto de la Grasa (CSIC), Campus Universitario Pablo de Olavide, Edificio 46, Ctra. Utrera km 1, 41013 Sevilla, Spain
*
Author to whom correspondence should be addressed.
Foods 2019, 8(11), 562; https://doi.org/10.3390/foods8110562
Received: 17 October 2019 / Revised: 4 November 2019 / Accepted: 6 November 2019 / Published: 8 November 2019
(This article belongs to the Special Issue Research on Characterization and Processing of Table Olives)
There is vast experience in the application of sensory analysis to green Spanish-style olives, but ripe black olives (≈1 × 106 kg for 2016/2017) have received scarce attention and panelists have less experience on the evaluation of this presentation. Therefore, the study of their performance during the assessment of this presentation is critical. Using previously developed lexicon, ripe olives from Manzanilla and Hojiblanca cultivars from different origins were sensory analysed according to the Quantitative Descriptive Analysis (QDA). The panel (eight men and six women) was trained, and the QDA tests were performed following similar recommendations than for green olives. The data were examined while using SensoMineR v.1.07, programmed in R, which provides a diversity of easy to interpret graphical outputs. The repeatability and reproducibility of panel and panelists were good for product characterisation. However, the panel performance investigation was essential in detecting details of panel work (detection of panelists with low discriminant power, those that have interpreted the scale in a different way than the whole panel, the identification of panelists who required training in several/specific descriptors, or those with low discriminant power). Besides, the study identified the descriptors of hard evaluation (skin green, vinegar, bitterness, or natural fruity/floral).
Keywords: panel performance; panelist; black ripe table olives; sensory descriptors; sensory profile panel performance; panelist; black ripe table olives; sensory descriptors; sensory profile
Show Figures

Graphical abstract

MDPI and ACS Style

López-López, A.; Sánchez-Gómez, A.H.; Montaño, A.; Cortés-Delgado, A.; Garrido-Fernández, A. Panel and Panelist Performance in the Sensory Evaluation of Black Ripe Olives from Spanish Manzanilla and Hojiblanca Cultivars. Foods 2019, 8, 562.

Show more citation formats Show less citations formats
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Back to TopTop