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

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

SUBMITTER: Barbieri S 

PROVIDER: S-EPMC7143338 | biostudies-literature | 2020 Mar

REPOSITORIES: biostudies-literature