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Alignment and Proficiency of Virgin Olive Oil Sensory Panels: The OLEUM Approach
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 (...
Autores principales: | , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2020
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7143338/ https://www.ncbi.nlm.nih.gov/pubmed/32204346 http://dx.doi.org/10.3390/foods9030355 |
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author | Barbieri, Sara Brkić Bubola, Karolina Bendini, Alessandra Bučar-Miklavčič, Milena Lacoste, Florence Tibet, Ummuhan Winkelmann, Ole García-González, Diego Luis Gallina Toschi, Tullia |
author_facet | Barbieri, Sara Brkić Bubola, Karolina Bendini, Alessandra Bučar-Miklavčič, Milena Lacoste, Florence Tibet, Ummuhan Winkelmann, Ole García-González, Diego Luis Gallina Toschi, Tullia |
author_sort | Barbieri, Sara |
collection | PubMed |
description | 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. |
format | Online Article Text |
id | pubmed-7143338 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2020 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-71433382020-04-14 Alignment and Proficiency of Virgin Olive Oil Sensory Panels: The OLEUM Approach Barbieri, Sara Brkić Bubola, Karolina Bendini, Alessandra Bučar-Miklavčič, Milena Lacoste, Florence Tibet, Ummuhan Winkelmann, Ole García-González, Diego Luis Gallina Toschi, Tullia Foods Article 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. MDPI 2020-03-19 /pmc/articles/PMC7143338/ /pubmed/32204346 http://dx.doi.org/10.3390/foods9030355 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Barbieri, Sara Brkić Bubola, Karolina Bendini, Alessandra Bučar-Miklavčič, Milena Lacoste, Florence Tibet, Ummuhan Winkelmann, Ole García-González, Diego Luis Gallina Toschi, Tullia Alignment and Proficiency of Virgin Olive Oil Sensory Panels: The OLEUM Approach |
title | Alignment and Proficiency of Virgin Olive Oil Sensory Panels: The OLEUM Approach |
title_full | Alignment and Proficiency of Virgin Olive Oil Sensory Panels: The OLEUM Approach |
title_fullStr | Alignment and Proficiency of Virgin Olive Oil Sensory Panels: The OLEUM Approach |
title_full_unstemmed | Alignment and Proficiency of Virgin Olive Oil Sensory Panels: The OLEUM Approach |
title_short | Alignment and Proficiency of Virgin Olive Oil Sensory Panels: The OLEUM Approach |
title_sort | alignment and proficiency of virgin olive oil sensory panels: the oleum approach |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7143338/ https://www.ncbi.nlm.nih.gov/pubmed/32204346 http://dx.doi.org/10.3390/foods9030355 |
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