Sensory wheels: A statistical technique for comparing QDA panels—application to virgin olive oil

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Abstract
The classic sensory wheel is used and modified to improve the objectivity and predictability of its conclusions concerning the best clusters of attributes. The full procedure was applied to 45 virgin olive oil samples representative of the most important producer countries and the main varieties marketed. The samples were evaluated by four different panels—Spanish, Italian, Dutch and British—these being representatives of traditional and potential consumers of this foodstuff. Altogether each sample was initially characterised by 86 sensory attributes. The relationships between sensory attributes are interpreted during the refinement process. Directions which promise to improve the EC standard on the sensory quality of olive oil are also given.