New OLEUM publication in the MDPI Journal Foods
The category of virgin olive oil is currently assigned on the basis of chemical-physical and sensory parameters following official methods. Considering the limited number of samples that can be analysed daily by a sensory panel, an instrumental screening tool could be supportive by reducing the assessors’ workload and improving their performance. The approach is based on the volatile fraction fingerprint obtained by HS-SPME–GC–MS from more than 300 virgin olive oils from two crop seasons. Performing the screening approach, only the virgin olive oils classified as uncertain would be assessed by a sensory panel, while the rest would be directly classified into a given commercial category. The sensory panel’s workload would be reduced to less than one-third of the samples.
Quintanilla-Casas, B., Marin, M., Guardiola, F., García-González, D.L., Barbieri, S., Bendini, A., Gallina Toschi, T., Vichi, S., Tres, A. Supporting the Sensory Panel to Grade Virgin Olive Oils: An In-House-Validated Screening Tool by Volatile Fingerprinting and Chemometrics. Foods, 9(10), p. 1509.