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This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License
Article
Author(s)
Dieter Oberg
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DOI:10.17265/2159-5828/2017.09.002
Affiliation(s)
Deputy PSV German Olive Oil Panel (DOP) and Leader of Ass. for Care and Support of the Value of EVOO (IGO) – D-82234 Wessling/Germany
ABSTRACT
Since 2015 the methodology
of the harmony value in the framework of the official organoleptic assessment
has been accredited by the German authorities. It initiated additional
background for this parameter which is set on top of the Official Paneltest
(Standard IOC/T15/Reg. (EWG) 2568/91 in its actual version) which classifies
Olive oil in the relevant classifications “extra virgin”, “virgin” or “virgin
lampante”. This study will proof the possible accuracy of this additional
parameter “harmony/balance” and the benefits which arise with this additional
parameter for all stakeholders. The German Olive Oil Panel (DOP) is practicing this
extended methodology for
the sensory evaluation of extra virgin olive oil since 2003. In addition to the
verification of the category “extra virgin”
the Panel is continuously training for additional
descriptors used to appraise the quality-discrimination for this category. But
in case the panel decides for a valid median of a defect the panel supervisor (PSV) will
set the harmony level to zero. In the focus is the additional attribute called
“harmony” (in some world areas called “balance”—both mean a quantification of the specific overall
quality with one single parameter) which is responsible for this advancement in
the methodological approach. Using “harmony/balance” (H/B) as a quality-factor,
the discrimination between bad, average, good, very good and premium quality
within the category of EVOO became possible. “Harmony” includes olfactory, tactile
and kinesthetic stimuli and is evaluated on a bipolar 100 mm scale, which leads
to this parameter from
“average” in the center to “complex/harmonious” on one side or to “totally
disharmonious” on the other side. In the study at hand we are able to prove the
development of qualities in the framework of the accredited Panel in German
speaking countries over more than 10 years.
In this study the development of the increasing
quality can be proved in yearly figures of the DOP. The trend could be
disturbed however in case of climatological circumstances or orders from
outside Germany with over proportional low qualities. The official organoleptic
assessment method of IOC/EC separates defect free from defected olive oils and is marking
the olive oils with a relevant label of classification (EV, V, Lampant). The
additional step to evaluate the harmony value—carried out by the same panel during the same
procedure—is quantifying the
category of EVOO in
relevant quality sectors. This study shows on one side the progress of this
method in German speaking countries and their supporting companies. On the
other side it revealed the quality problems which arise in markets like the
private label/low price (PL/LP) sections in other countries of the European
Union. This important market segment covers today about 75%-80% of the market.
The IGO study (2015) proved
that from 70 samples out of 16 European countries
58.5% (41 samples) have been analyzed as defect; only 41.5% (29 samples)
matched the classification EVOO. And from these 29 samples 18 have been
evaluated with the additional parameter “harmony/balance” as “lower standard”
or “not sufficient”. The long experience with this additional parameter is able
to stabilize and quantify the quality of EVOO in favor of all stakeholders.
KEYWORDS
Extra virgin olive oil, sensory quality, extension of panel test, complexity, harmony/balance, quantification, private label, Europe.
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