OLEUM project. Data about inter-laboratory validation of newly formulated reference materials for olive oil sensory analysis

Bendini, Alessandra ; Barbieri, Sara ; Aparicio-Ruiz, Ramon ; Koidis, Anastasios ; Brkić Bubola, Karolina ; Bučar-Miklavčič, Milena ; Lacoste, Florence ; Tibet, Ümmühan ; Winkelmann, Ole ; García-González, Diego Luis ; Gallina Toschi, Tullia (2024) OLEUM project. Data about inter-laboratory validation of newly formulated reference materials for olive oil sensory analysis. University of Bologna. DOI 10.6092/unibo/amsacta/7668. [Dataset]
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Abstract

In the framework of the OLEUM project, the present study represents the conclusion of the activities carried out on reference materials (RMs) to validate their performance in the OLEUM project; specifically, the two artificial olfactory RMs, for rancid and for winey-vinegary defects, were assessed in an inter-laboratory study performed with the collaboration of twelve internationally recognized panels for validation of their appropriateness in resembling the natural defects (compared to authentic virgin olive oil, VOO, samples with corresponding defects) and their intensity values. The data set contains raw sensory data (intensity from single assessor or median value from panel) from twelve sensory panels/laboratories (coded as LAB1-LAB9, and LAB11-LAB13), that participated in this international study. The DISTAL panel (OLEUM partner and method developer, coded as LAB 10) assessed RMs and samples but, being responsible for selecting samples, organization of trial proper tests and elaboration of data, did not contribute with its data to the results of interlaboratory validation. Each participating panel evaluated: a) 2 reference materials (RM1, Reference Material 1 resembling the winey-vinegary defect; RM2, Reference Material 2 resembling the rancid defect); b) 10 test materials (2 training VOO samples, coded SA-6, and SA-13); c) 8 validation VOO samples (four authentic VOO samples split into two aliquots to obtain replicates of samples, blind pairs coded as 1=8, 2=4, 3=11,10=12).

Abstract
Document type
Dataset
Creators
CreatorsAffiliationORCID
Bendini, AlessandraDepartment of Agricultural and Food Sciences, Alma Mater Studiorum - Università di Bologna, Bologna, Italy0000-0002-6515-5519
Barbieri, SaraDepartment of Agricultural and Food Sciences, Alma Mater Studiorum - Università di Bologna, Bologna, Italy0000-0002-2532-6088
Aparicio-Ruiz, RamonDepartment of Analytical Chemistry, Universidad de Sevilla, Sevilla, Spain; Instituto de la Grasa (IG), CSIC, Sevilla, Spain0000-0003-1093-1928
Koidis, AnastasiosInstitute for Global Food Security, Queen’s University Belfast, Belfast, UK0000-0002-9199-8704
Brkić Bubola, KarolinaInstitute of Agriculture and Tourism, Poreč, Croatia0000-0002-7132-9220
Bučar-Miklavčič, MilenaScience and Research Centre Koper, Koper, Slovenia0000-0002-4929-2249
Lacoste, FlorenceInstitut des Corps Gras, Pessac, France0000-0002-2919-7121
Tibet, ÜmmühanUlusal Zeytin ve Zeytinyăgı Konseyi, Izmir, Turkey0000-0003-0726-2866
Winkelmann, OleEurofins Analytik GmbH, Hamburg, Germany
García-González, Diego LuisInstituto de la Grasa (IG), CSIC, Sevilla, Spain0000-0003-0735-8470
Gallina Toschi, TulliaDepartment of Agricultural and Food Sciences, Alma Mater Studiorum - Università di Bologna, Bologna, Italy0000-0001-7241-2280
Keywords
Rancid defect, Reference materials, Sensory analysis, Taster’s training, Virgin olive oil, Winey-vinegary defect
Subjects
DOI
Contributors
Name
Affiliation
ORCID
Type
Barbieri, Sara
Department of Agricultural and Food Sciences, Alma Mater Studiorum - Università di Bologna, Bologna, Italy
Contact person
Deposit date
24 Apr 2024 07:25
Last modified
24 Apr 2024 07:33
Project name
OLEUM - Advanced solutions for assuring the overall authenticity and quality of olive oil
Funding program
EC - H2020
URI

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