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Article

Alignment and Proficiency of Virgin Olive Oil Sensory Panels: The OLEUM Approach

1
Alma Mater Studiorum—Università di Bologna, 40127 Bologna, Italy
2
Institute of Agriculture and Tourism, HR-52440 Poreč, Croatia
3
Science and Research Centre Koper, 6000 Koper, Slovenia
4
Institut des Corps Gras, 33600 Pessac, France
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Ulusal Zeytin ve Zeytinyağı Konseyi, 35100 Izmir, Turkey
6
Eurofins Analytik GmbH, 21029 Hamburg, Germany
7
Instituto de la Grasa (CSIC), 41013 Sevilla, Spain
*
Author to whom correspondence should be addressed.
Foods 2020, 9(3), 355; https://doi.org/10.3390/foods9030355
Received: 16 January 2020 / Revised: 12 March 2020 / Accepted: 15 March 2020 / Published: 19 March 2020
(This article belongs to the Special Issue Extra Virgin Olive Oil Quality, Safety, and Authenticity)
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. View Full-Text
Keywords: virgin olive oil; quality; sensory analysis; panel test virgin olive oil; quality; sensory analysis; panel test
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    Doi: http://doi.org/10.6092/unibo/amsacta/6306
    Link: http://amsacta.unibo.it/id/eprint/6306
    Description: Table S1 (a-d). Sensory results (expressed as mean of the medians of intensities provided by each panel) of samples from the first year (180 oils subdivided in 4 sub-groups). n.c, not classified; Mpd, main perceived defect. First sub-group. Table S2 (a-d). Sensory results (expressed as mean of the medians of intensities provided by each panel) of samples from the second year (154 oils subdivided in 4 sub-groups). n.c, not classified; Mpd, main perceived defect. First sub-group.
MDPI and ACS Style

Barbieri, S.; Brkić Bubola, K.; Bendini, A.; Bučar-Miklavčič, M.; Lacoste, F.; Tibet, U.; Winkelmann, O.; García-González, D.L.; Gallina Toschi, T. Alignment and Proficiency of Virgin Olive Oil Sensory Panels: The OLEUM Approach. Foods 2020, 9, 355. https://doi.org/10.3390/foods9030355

AMA Style

Barbieri S, Brkić Bubola K, Bendini A, Bučar-Miklavčič M, Lacoste F, Tibet U, Winkelmann O, García-González DL, Gallina Toschi T. Alignment and Proficiency of Virgin Olive Oil Sensory Panels: The OLEUM Approach. Foods. 2020; 9(3):355. https://doi.org/10.3390/foods9030355

Chicago/Turabian Style

Barbieri, Sara, Karolina Brkić Bubola, Alessandra Bendini, Milena Bučar-Miklavčič, Florence Lacoste, Ummuhan Tibet, Ole Winkelmann, Diego L. García-González, and Tullia Gallina Toschi. 2020. "Alignment and Proficiency of Virgin Olive Oil Sensory Panels: The OLEUM Approach" Foods 9, no. 3: 355. https://doi.org/10.3390/foods9030355

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