Panel test for organoleptic analysis

This method has the main aim of detecting attributes and defects, and measuring their intensity, for the classification of the various categories of virgin olive oils (Angerosa, 2001). The sensory attributes perceived by the consumer arise from the stimulation of gustatory and olfactory receptors from a large number of volatile and some non-volatile compounds such as simple and combined phenols. The intensity of each sensation is related to the concentration of chemical compounds identified in the volatile fraction of the oil. 

The unpleasant odours of virgin olive oils of poorer categories derive from saturated and monounsaturated aldehydes (C5-C9), some dienals, C5 

Apple Other ripe fruit Green (leaves, grass) Bitter Pungent Sweet Other allowable attributc(s) (Specify )  

Sour/Winey/Vinegary/Acid Rough Metallic Mustiness/humidity Muddy sediment Fusty ( Atrojado ) Rancid Other unallowable attribute(s) (Specify )  

None Olive fruity Olive fruity and fruitness of other fresh fruit 9 8 7 

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The section Panel test for organoleptic analysis was adapted from a contribution of F. Angerosa. L. Giansante is thanked for help with the literature search. The review of the first draft was made by M.R. Mucciarella and L. Di Giacinto. 

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