Controlling sensory analysis results: tools and importance in assessor selection. Case study: PROVA-ALABE proficiency test

Abstract

The PROVA-ALABE essay aims to characterize the olfactory, tactile and taste changes underlying the sensory evaluation of wines. It allows assessors to understand the extent to which their perception of a wine is harmonized with that of the other assessors in the trial, contributing to their qualification, as well as the corresponding panel, in detecting and recognizing the most prevalent defects in wines. This work aimed to provide a critical summary of outcomes achieved through interlaboratory tests to identify a primary defect in deliberately contaminated wines. Over three years, interlaboratory tests were performed, corresponding to 60 wines mainly altered with a specific compound. These tests aimed to identify different defects, such as mould, lactic, acescent, reduced, oxidized, vegetable, animal, acidic, bitter, astringency, and others (plastic, sulphur dioxide, bitter almond). However, wine's complexity introduces factors that can affect assessors' perception, with the same defect being perceived differently based on the panel's experience, training, and cultural backgrounds, which can be problematic for an objective analysis. Results of rejection rates and assessor identification percentages suggest that oxidation, mould, and animal defects are more easily recognized. Participation in interlaboratory tests is mandatory for accredited laboratories, serving as an interesting tool for demonstrating results consistency across sensory laboratories. Additionally, such participation can provide valuable information about assessors' performance.

Keywords

• sensory analysis
• wine defects
• wine quality control
• interlaboratory test
• taste and olfactory alterations