engleski

Practical application of new reference materials to support the sensory analysis of virgin olive oils

The objective of the Panel test method is to classify virgin olive oils (VOOs) based on the median of the predominant defect and the presence or not of the fruity attribute. The sensory methodology includes guidelines to be applied for selecting candidates, verifying their discriminating capacity, enhancing their skill in recognizing and quantifying the sensory attributes and, finally, check their performance over time. In all these procedures, the use of reference materials (RMs) to define an attribute or a specified level of a given attribute, represents an essential tool for the correct application of the method. On the other hand, the currently available RMs have some limitations in terms of reproducibility, availability and stability. In this work, new RMs have been proposed for sensory assessment by 6 panels to verify their representativeness and applicability: i) artificial RMs by adding specific volatile compounds responsible for negative sensory attribute to refined olive oil (results from the OLEUM project) ; ii) artificial RMs by adding specific volatile compounds responsible for positive and negative sensory attribute to water (FlavorActiV GMP Pharma Reference Standards) ; iii) biotechnological RMs obtained by inducing microbial fermentation/degradation of sugars/proteins/lipids and promoting the production of metabolites responsible for some sensory defects by microorganisms naturally developed or inoculated in olives, subsequently processed by a lab-scale mill.

virgin olive oil ; sensory analysis ; reference materials

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