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Robust sensory evaluation of olive oil by a non‐parametric scoring system
Author(s) -
Van Bruggen P C,
Quadt J F A,
L'Herminez P C,
Vandeginste B G M
Publication year - 1995
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740670110
Subject(s) - olive oil , sensory system , sensory analysis , parametric statistics , statistics , food science , mathematics , computer science , biochemical engineering , biology , engineering , psychology , cognitive psychology
The quality grade of an olive oil is attributed on the basis of a number of chemical and physical parameters, and, in accordance with EC rules, additionally by the sensory evaluation by a taste panel. Evaluation of the statistics of the method of the Conseil Oléicole International (COI) as reported by Albi and Gutierrez ( J Sci Food Agric 54 (1991) 255–267) revealed a number of limitations and weaknesses. An alternative test has therefore been developed. Oils are first tasted by a small panel which decides on acceptance, rejection or further sensory evaluation by a larger panel. The alternative conceptually simpler non‐parametric three‐point scoring system developed removes some drawbacks of the CSIC method. The method was applied to the panel results published by Albi and Gutierrez and the results of both methods were compared.