Sensory properties are critical characteristics that determine quality and can be evaluated by trained tasting panels. The panels function as multi-sensor measuring instrument and need the use of reference materials (RMs) for training. The homogeneity between units packaged from a batch of RM can be evaluated by gas chromatography coupled to flame ionization detection (GC-FID), using this instrumental technique as an alternative to sensory analysis. For this purpose, the fingerprint methodology is applied, taking into account that the homogeneity assessment will be based on evaluating the similarity between the fingerprints of the fraction of volatile organic compounds acquired from samples representative of the batch. The proposed methodology is applied with good results to evaluate the homogeneity of several RMs for sensory analysis of virgin olive oil samples, using similarity indices, control charts and exploratory analysis of multivariate data to observe the grouping RM and fingerprint regions representative of each defect.

中文翻译：

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用于液体食品感官分析的参考材料的均质性评估。以初榨橄榄油为例。

感官特性是决定品质的关键特征，可以由训练有素的品尝小组进行评估。面板用作多传感器测量仪器，需要使用参考材料（RM）进行培训。使用这种仪器技术作为感官分析的替代方法，可以通过气相色谱结合火焰离子化检测（GC-FID）来评估一批RM包装的单元之间的均质性。为此，考虑到均一性评估将基于评估从代表批次的样品中获取的挥发性有机化合物馏分的指纹之间的相似性，应用指纹方法。