RELATIONSHIP BETWEEN THE COI TEST AND OTHER SENSORY PROFILES BY STATISTICAL PROCEDURES

Relationships between 139 sensory attributes evaluated on 32 samples o f virgin olive oil have been analysed by a statistical sensory wheel t hat guarantees the objectiveness and prediction of its conclusions con cerning the best clusters of attributes: green, bitter-pungent, ripe f ruit, fruity, sweet fruit, undesirable attributes and two miscellanies . The procedure allows the sensory notes evaluated for potential consu mers of this edible oil from the point of view of its habitual consume rs to be understood with special reference to The European Communities Regulation n-degree-2568/91. Five different panels: Spanish, Greek, I talian, Dutch and British, have been used to evaluate the samples. Ana lysis of the relationships between stimuli perceived by aroma, flavour , smell, mouthfeel and taste together with Linear Sensory Profiles bas ed on Fuzzy Logic are provided. A 3-dimensional plot indicates the use fulness of the proposed procedure in the authentication of different v arieties of virgin olive oil. An analysis of the volatile compounds re sponsible for most of the attributes gives weight to the conclusions. Directions which promise to improve the E.C. Regulation on the sensory quality of olive oil are also given.