Olive oil sensory evaluation: An alternative to the robust coefficient of variation (Cvr %) for Measuring panel group performance in official tasting sessions

Publication date: Available online 11 February 2019Source: Trends in Food Science & TechnologyAuthor(s): Mauro AMELIOAbstractSensory evaluation of virgin olive oil has become an issue since its first inclusion in law requirements, in 1991. After more than 25 years of application, it is still criticised for its alleged unreliability. Nevertheless, many panel groups have begun their activity everywhere olive oil consumption is noticeable. The official method considers the way of evaluating panel group performance through different tests regularly carried on, both on single assessors and on panel group in its whole. During official tasting sessions, attribute intensity evaluations are valid if robust coefficient of variation (CVr %) of judgements is <20. When median is very close to zero as it is for very light perceptions, CVr % greatly increases, often overcoming the limit of 20. On the opposite extreme, for very high perceptions, even with unsatisfactory robust standard deviations, CVr % can accomplish that limit. This paper presents a different approach to address this problem, based on accepted variability of sensory skill among assessors, as considered during panellist selection. This strategy avoids those drawbacks and makes panel performance evaluation more feasible and balanced respect to the entire range of attribute intensities.
Source: Trends in Food Science and Technology - Category: Food Science Source Type: research