Grasas y Aceites, Vol 45, No 1-2 (1994)

Relationship between the COI test and other sensory profiles by statistical procedures

R. Aparicio
Instituto de la Grasa (CSIC), Spain

M. V. Alonso
Instituto de la Grasa (CSIC), Sevilla, Spain

M. T. Morales
Instituto de la Grasa (CSIC), Sevilla, Spain

J. J. Calvente
University of Seville, temporally at Instituto de la Grasa, Spain


Relationships between 139 sensory attributes evaluated on 32 samples of virgin olive oil have been analysed by a statistical sensory wheel that guarantees the objectiveness and prediction of its conclusions concerning the best clusters of attributes: green, bitter-pungent, ripe fruit, fruity, sweet fruit, undesirable attributes and two miscellanies. The procedure allows the sensory notes evaluated for potential consumers of this edible oil from the point of view of its habitual consumers to be understood with special reference to The European Communities Regulation n-2568/91. Five different panels: Spanish, Greek, Italian, Dutch and British, have been used to evaluate the samples. Analysis of the relationships between stimuli perceived by aroma, flavour, smell, mouthfeel and taste together with Linear Sensory Profiles based on Fuzzy Logic are provided. A 3-dimensional plot indicates the usefulness of the proposed procedure in the authentication of different varieties of virgin olive oil. An analysis of the volatile compounds responsible for most of the attributes gives weight to the conclusions. Directions which promise to improve the E.G. Regulation on the sensory quality of olive oil are also given.


Chemometrics; COI test; Fuzzy logic; Sensory Analysis; Sensory wheel; Virgin olive oil

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Copyright (c) 1994 Consejo Superior de Investigaciones Científicas (CSIC)

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