Performance testing of new artificial olfactory reference materials in virgin olive oil sensory assessment

Abstract The use of reference materials for sensory evaluation of virgin olive oils by tasters, panel leaders and trainers represents a fundamental tool to ensure the performance of panel test in meeting regulatory demands and protect the quality of the product. Herein, a procedure for sensory certification of two, recently formulated, artificial olfactory reference materials (RMs) for winey-vinegary and rancid defects of virgin olive oil is presented. A technical protocol, consisting of different steps aimed at evaluating the representativeness of the sensory defect, determining the detection threshold and estimating stability over time, was applied by six sensory panels involved in the H2020 OLEUM project. Considering the results provided by panels (e.g. in terms of percentages of robust coefficient of variation related to median values of perceived intensities of attributes), the procedure can be considered reliable and able to characterize aroma reference materials that appear to be suitable for their intended use according to the international standards. The possible introduction and use of these new RMs to support selection and training of group of assessors and to increase the control and proficiency of sensory panels can improve the effectiveness of the method by offering advantages such as the reproducibility over time and/or the possibility of purchase or self-preparation, thereby overcoming the lack of availability and year-by-year variation of the current oils used as references.