Report on the suitability of Reference Materials in the training and monitoring of panellists

The Panel test is both a qualitative and quantitative method, since its application results in the classification of samples based on the median of the predominant defect and the presence or not of the fruity attribute. For its use, it is necessary that tasters must be correctly trained and supervised for correct classification of samples and for correct recognition of the intensities of perceived attributes.

In this context, OLEUM project is engaged in reinforcing the methodology for the sensory evaluation improving its reproducibility by the adoption of supporting tools (reproducible sensory RMs) for training the panels and undergoing quality control of the panelists, through the design of a global procedure named Quantitative Panel Test. The introduction of RMs obtained by mixing pure molecules in specific concentrations, in future reachable on the market, will allow to overcome some limits of those obtained from natural matrices and will offer several advantages including the reproducibility over time, and/or the possibility of purchase, which would mean unlimited availability.

Two new artificial RMs (for the aroma of winey-vinegary and rancid defects) have been formulated (for details on formulation, see D.3.6) ad hoc for resembling these sensory defects using specific mixtures of volatile molecules at specific concentrations relevant for the sensory attribute to be emulated and based on their odorous threshold (selection of volatile compounds obtained after a deep study of sample profiles characterized by the presence of specific sensory descriptors).


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