SENSORY WHEELS - A STATISTICAL TECHNIQUE FOR COMPARING QDA PANELS - APPLICATION TO VIRGIN OLIVE OIL

The classic sensory wheel is used and modified to improve the objectiv ity and predictability of its conclusions concerning the best clusters of attributes. The full procedure was applied to 45 virgin olive oil samples representative of the most important producer countries and th e main varieties marketed. The samples were evaluated by four differen t panels-Spanish, Italian, Dutch and British-these being representativ es of traditional and potential consumers of this foodstuff. Altogethe r each sample was initially characterised by 86 sensory attributes. Th e relationships between sensory attributes are interpreted during the refinement process. Directions which promise to improve the EC standar d on the sensory quality of olive oil are also given.