Barbieri Sara, Brkić Bubola Karolina, Bendini Alessandra, Bučar-Miklavčič Milena, Lacoste Florence, Tibet Ummuhan, Winkelmann Ole, García-González Diego Luis, Gallina Toschi Tullia
Alma Mater Studiorum-Università di Bologna, 40127 Bologna, Italy.
Institute of Agriculture and Tourism, HR-52440 Poreč, Croatia.
Foods. 2020 Mar 19;9(3):355. doi: 10.3390/foods9030355.
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.
在“地平线2020”OLEUM项目期间，六个感官小组对一组334个商业初榨橄榄油（VOO）样品进行了评估。对感官数据进行了详细分析，主要有两个目的：（i）对样品进行分类和表征，以便将其用于与物理化学数据的可能关联；（ii）监测和提高小组的表现。在2018年修订国际橄榄理事会（IOC）指南之后，这项工作是首次发表的尝试，旨在验证一些推荐的质量控制工具，以提高各小组之间的协调性。具体而言，开发了一种新的“决策树”方案，并应用了一些IOC质量控制程序。采用这些工具能够对334个VOO中的289个进行可靠分类；对于其余45个，第一类（在类别上，21例）或第二类（在主要感知缺陷上，24例）小组之间出现了偏差。在这些情况下，需要进行“形成性重新评估”.最后，334个VOO中的329个（98.5%）被分类，从而证实了这种方法在提高熟练度方面的有效性。各小组表现良好，但也出现了需要采用稳定且可重复的新参考材料来提高小组技能和一致性的需求。
