engleski

An importance of the artificial reference material in the olive oil sensory analysis: a review of OLEUM project results

Virgin olive oil (VOO) is highly appreciated due to its exceptional sensory characteristics. During the VOO sensory analysis (panel test), oils are classified into quality categories based on the intensity of the predominant defect and the fruity attribute. The use of reference materials (RM) for VOO sensory evaluation is a fundamental tool to ensure the effectiveness of the panel test performance. For that purpose RM from natural matrix are commonly used, however there are some limitations regarding limited amounts available and low homogeneity. Therefore, the setting up of artificial and reproducible RMs in order to increase the proficiency of the sensory panels was one of the objectives of the H2020 OLEUM project. In this review, the process of development and validation of two artificial RMs, for the winey-vinegary and rancid defect, are summarized. During the validation, representativeness, the panels’ detection threshold for RMs, and shelf-life of RMs were evaluated. The utilization of proposed artificial RMs could improve the effectiveness of the method by offering advantages as reproducibility over time and unlimited availability. Further studies, involving formulation of RMs for other specific VOO sensory attributes, are of great importance. This work was developed in the context of the project OLEUM “Advanced solutions for assuring authenticity and quality of olive oil at global scale” funded by the European Commission within the Horizon 2020 Programme (2014–2020, GA no. 635690).

virgin olive oil, sensory analysis, Panel test, reference material

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