Influence of the Harmony Value for
the Development of Quality for
Private Label EVOO in the EU and
Switzerland.
(IGO-Study)
D. ObergIGO Study - Association for care and support of the value of EVOO.
Information Office Olive Oil
German Olive Oil Panel
Olive Oil Congress Zürich 2016
The importance of Private Label
Distribution in Europe
Olive Oil Congress Zürich 2016
About 20 % morePremium EVOO
About 80 % Private labels incl. Brands in the lower andvery low EV price
levels
Congress IOOA 2011
Italy is blending and exporting to
(ev/v only, Mio t, Source: ISTAT)
0
5
10
15
20
25
30
35
2006/07 2007/08 2008/09
GermanyFranceUKSwitzerl.AustriaNetherl.
A: Organoleptic criteriafor the EU classifications
Olive Oil Congress Zürich 2016
Olive oils fromPremium-
tilDiscount Samples
Extra virginMedian Defect < 0Median Fruity > 0
virginMedian Defect < 3,50
Median Fruity > 0
LampanteMedian Defect > 3,5
Med. Fruity 0 /> 0
The average reality of production qualities
within the 4 main EU production countries(source: informations by official assoc. 1990/91, confirmed by experts), +/- appr. 10 % depending on clima conditions)
extra virgin
50%
virgin
25%
ordinary
12%
lampante
13%
extra virgin virgin ordinary lampante
Olive Oil Congress Zürich 2016
B: Objectives for the IGO-Study
• What is the real quality level for EVOO for themajority of consumers in Europe?
• The importance of private and low-price labelquality
• Chemical datas and sensory evaluation –contrast or accordance ?
• Is the extended analysis with the parameter„harmony“ able to discriminate better, toimprove quality and transparence ?
Olive Oil Congress Zürich 2016
70 samples from 15 EU Markets(EU market: 508 Mio. people, approx. 300 Mio households)
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Distribution in 15 CountriesIGO-Study: where we bought the samples
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Italy
Spain
France
The NetherlUnited Kingd
Germany
Poland
Austria
Belgium
SwedenDenmark
Finland
SloweniaSwitzerland
Declaration of originIGO-Study: No. of samples (Information on the labels)
[RUBRIKENNAME]
38
[RUBRIKENNAME]
27
[RUBRIKENNAME]
2
[RUBRIKENNAME]
3
Olive Oil Congress Zürich 2016
IGO Study: Global Sensory ResultSensorically evaluated classification by 5 European Panels due to EU Reg. 2568/91
[RUBRIKENNAME];
41,4 %
[RUBRIKENNAME];
58,6 %
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Sensory Results per Country IGO-Study, classification by 5 panels, EU Reg 2568/91
0
1
2
3
4
5
6
7
extra virgin virgin
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Defect attributes realisedIGO-Study, n = 41, Source: 5 accredited panels
0 2 4 6 8 10 12 14
rough
rancid
Oxidative
musty
grubby
wet wood
winey
fusty-muddy s
Fermentative
Olive Oil Congress Zürich 2016
Standard chemical parameters
for the evaluation of EV-qualities IGO-Study, NIR, 29 samples sensorically evaluated as extra virgin
Limit Min Max Results Relevance
for Ranking
FFA 0,80 % 0,16 0,58 All valid poor
K 232 < 2,50 1,59 2,36 All valid poor
K 270 < 0,22 0,14 0,21 All valid poor
POZ < 20 4,60 13,10 All valid poor
1,2 Diglic. > 45 til 50 37,80 81,63 1 < 50 High for ev
PPP < 12 1,30 10,3 All valid poor
Olive Oil Congress Zürich 2016
Standard chemical parameters
for evaluation of virgin qualitiesIGO Study, NIR, 41 samples, sensorial classific. „VIRGIN“
Limit Min Max Results Relevance
for Ranking
FFA 0,80 % 0,15 0,50 all valid poor
K 232 < 2,5 1,63 2,32 all valid poor
K 270 < 0,22 0,14 0,24 3 x higher partly
sufficient
POZ mEq < 20 6,40 13,10 all valid poor
1,2 Diglic. > 45 til 50 36,85 81,96 60% < 50 partly
sufficient
PPP < 12 0,80 14,4 10% > 12 Not
sufficient
Olive Oil Congress Zürich 2016
Age of the Samples in Months65 samples, measured in months, Source: NIR
0
2
4
6
8
10
12
14
4 til 6 7 til 9 10 til 12 13 til 15 16 til 18
extra virgin virgin
Eurofed Lipid Congress 2013
Number of chemical defects in relation
to organoleptically defected samplesIGO Study, n=41, Source: NIR / Panels
0
5
10
15
20
25
30
35
40
45
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What is relevant in Europe ?
IGO Study, comparison of evaluations, 70 samples,
Chemical Classification (NIR)
defects
EU
konform;
3
other
validated
defects; 8
EVOO; 59
defects EU konform other validated defects
EVOO
Sensory Classification
[RUBRIKEN
NAME]
41
[RUBRIKEN
NAME]
29
Defects, EU konform, virgin EVOO
Olive Oil Congress Zürich 2016
As a consequence: The reality offers unofficially
the flexible category „Borderline“ instead of
the official classification „virgin“.
• For using VOO with low or difficult-to-find
sensory defects in blends
• Because of a lack of sensory controlling
facilities in importing countries
• Because of overstressing the importance of
chemical datas
• Because „borderline qualities“ are cheaper
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C. Realistic solution:
The extended Paneltest on top of the
classification EVOO
19
With assessment and validation among others of
� The Relation between odour and taste
� The balance and clearness of the positive attributs
(fruity/bitter/pungent)
� Diversity and Intensity of Aromas (with direct/indirect
descriptiors) and the harmony of these
� Complexity, persistency and texture
With the aim
� of the objective sensory differentiation of EVOO
*
The DOP Profilsheet –
after the decision for the classification the taster
decides about the harmony value
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Harmony/Persistency is marked by the
taster on a 10 cm scale
at the end of the official profilsheet
0 -------------------------------------------------------------------------------------------------------------5------------------------------------------------------------------------------------------------------------ 10-<<<<<< >>>>>>
defect Slight defects bad less good standard good very good excellent
Validation for this parameter
• The valid Median must have a robust coefficient of variation (CVr) below 10 %
• Single results which exceed from the median by 1,5 and more have to beeliminated
• At least 6 from 8 tasters need to have a valid result for the Median.
*unofficial and not part of the EC/IOC Regulation. Permanently in practice in German speaking countries since 2002.Validated since 2007, accredited by DAkkS since 2015,
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Example of Evaluation incl. Harmony
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Sample: 340-VI9 Deutsches Olivenöl Panel, Mustertableau mit Mean
Tester Fusty Muddyfusty
muddyMusty Winey Wetwood Rancid Other Spec. Fruity gr re Bitter Pungent
Harmonie
(Median)
G01 0,0 0,0 0,0 0,0 0,0 2,8 0,0 3,6 0 1 2,4 2,2 3,4
G04 0,0 0,0 0,0 0,0 0,0 0,0 2,1 rough 3,8 0 1 1,9 2,2 4,3
G06 1,2 0,0 0,0 0,0 0,0 1,2 0,0 4,2 1 0 2,3 3,7 3,1
G09
G13 0,0 0,0 0,0 0,0 0,0 0,0 0,0 3,1 0 1 2,1 2,3 4,0
G15 0,0 0,0 0,0 1,2 0,0 0,0 0,0 3,0 0 1 1,2 1,8 4,4
G16 0,0 0,0 0,0 0,0 1,8 0,0 1,3 rough 3,9 0 1 2,5 2,9 4,2
G17 0,0 0,0 0,0 0,0 0,0 0,0 0,0 2,6 0 1 3,4 3,1 3,6
G18 0,0 0,0 0,0 0,0 0,0 0,0 0,0 4,9 1 1 1,8 2,1 4,6
Median 0,00 0,00 0,00 0,00 0,00 0,00 0,00 3,70 2 7 2,20 2,25 4,10
Mean
Rel. Robust
std. dev.
(%)
7,96 8,18 11,28 6,19
75-Quantil 0,00 0,00 0,00 0,00 0,00 0,30 0,33 3,98 2,43 2,95 4,33
25-Quantil 0,00 0,00 0,00 0,00 0,00 0,00 0,00 3,08 1,88 2,18 3,55
Interquartil
e Interval0,00 0,00 0,00 0,00 0,00 0,30 0,33 0,90 0,55 0,78 0,78
Robust
standard
dev.
0,00 0,00 0,00 0,00 0,00 0,10 0,11 0,29 0,18 0,25 0,25
Upper C.I. 0,00 0,00 0,00 0,00 0,00 0,19 0,21 4,28 2,55 2,75 4,60
Lower C.I. 0,00 0,00 0,00 0,00 0,00 -0,19 -0,21 3,12 1,85 1,75 3,60
Tasters N 8 8 0 8 8 8 8 8 8 8 8 8
Definition of Quality Levels within
the Category EVOO
Method DOP 2007-1
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Harmony Median Description of category
Set to 0 Median of defect
< 3,0 Not acceptable, defect
3,1 – 4,4 Not sufficient, very poor
4,5 – 5,0
----------------------------------------
5.1 – 5.4
Lower standard / just sufficient---------------------------------------Upper standard /sufficient
5,5 – 6,4______________________6,5 – 7,5
Good/high______________________Very good / very high
7,6 - 10 Excellent
IGO-Study, 29 samples extra virgin
The Harmony shows the Differences
Result 1: IGO-Study, 2568/91
without harmony value, 100 % ev
extra virgin
Result 2: IGO-Study, 2568/91 plus harmony value, 100 % ev
good/hig
h
4%
upper
standard
35%
lower
standard
42%
not
sufficient
19%
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D. The factor „Harmony“ changed qualities
in the German market
• Starting 2005: Workshops/Seminars forbuyers, distributors, quality managers, importers etc
• Presentations for producing and bottlingcompanies in GR, IT, ES til today
• Using harmony levels as benchmarks forquality levels
• Continuous controlling before placement in the shelves
Olive Oil Congress Zürich 2016
German Market, 2014, 450 samples
Harmony value in practice
Result 1: 2568/91, sensory class. „extra virgin“ without harmony
[PROZENTS
ATZ]
extra virgin
Result 2: 2568/91 sensory classif. EV plus harmony value
excellent
2%
very good
6%
good
34%
upper
standard
27%
lower
standard
22%
not
sufficient
9%
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Harmony Comparison Variety vs. EU Blend2015, n=91, no. of samples, Koroneiki, source: DOP
2015, n=29,
0
5
10
15
20
25
30
35
40
< 0 (VOO) 0,1 - 3,0 3,1 - 4,4 4,5 - 5,0 5,1 - 5,4 5,5 - 6,5 6,6 - 7,5 > 7,5
Koroneiki private label Spalte2
DG Fett Nuremberg 2016
Quality Effects in the German Market2011-2014, German Market, around 1600 samples, %, Source DOP
0
5
10
15
20
25
30
35
40
45
3,1 - 4,4 4,5 - 5,0 5,1 - 5,4 5,5 - 6,5 6,6 - > 7,5
2011 2012 2013 2014
Benefits and Discussion
• The gap between chemical and sensory
analysis results is getting larger and needs
solutions in favour of honest quality
• It needs Initiatives for Quality improvement
with better informed partners in the supply
chaine (Dialog)
• Every panel is able to be trained for the
harmony parameter
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Benefits and Discussion (contin.)
• Organoleptic assessment incl. harmony
became more reliable than many other
existing parameters for controlling and is the
basic of the realistic quality
• EC/COI – a reason to wake up ?!
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Great Thanks to the following
accredited Panels and their Members
• Chemiservice, V. Cardone, Monopoli (IT)*
• Chemlab, A. Gali, Athens (GR)**
• ISA, P. Vasconcelos, Lisboa (POR)**
• SOP, A. Bongartz, Zurich (CH)**
• DOP, D. Oberg, R.Retsch, Wessling (DE)**
• *ChoC and AOCS accredited, **COI accredited
Olive Oil Congress Zürich 2016
