The E3S PDO WG has collaborated with the European co-operation for Accreditation (EA) for the development of guidelines for the sensory evaluation of PDO (Protected Designation of Origin) food and wine products
Description of Guidelines for Sensory analysis of PDO
Sensory evaluation to establish compliance of PDO products in relation with the sensory description in their official specification is a legal requirement for certification according to EU Reg. 1151/2012. Standard methods do not exist, and there are only a few scientific contributions in this area, which makes the task difficult. The wide diversity of methods and practices used crates the need for harmonisation to avoid unfair competition. These guidelines are the result of a cooperation, with contributions from many individuals from the European Sensory Science Society (E3S) national organisations, in conjunction with experts from the European Accreditation organisation (EA), and all with experience in sensory analysis methods applied to PDO products.
Authors of the guidelines
Francisco José Pérez Elortondo (Laboratorio de Análisis Sensorial Euskal Herriko Unibertsitatea, Spain, AEPAS) and Mario Zannoni (Independent Sensory Analysis Consultant, Italy, SISS).
With collaboration :Carol Raithatha (Carol Raithatha Limited, United Kingdom), Alessandra Bendini (Università di Bologna, Italy), Juan Angel García (ENAC, Spain), Flavia Gasperi (Università di Trento/Fondazione Edmund Mach, Italy), Elisa Gredilla (ENAC, Spain), Luis Guerrero (IRTA, Spain), Kizkitza Insausti (Universidad Pública de Navarra, Spain), Monica Malagoli (ACCREDIA, Italy), Amparo Salvador Moya (Universidad de Castilla La Mancha, Spain), Guido Ritter (University of Applied Sciences Münster, Germany), Roser Romero del Castillo (Universitat Politècnica de Catalunya, Spain), Fiorella Sinesio (CREA, Italy), Paloma Torre (Universidad Pública de Navarra, Spain), Luisa Torri (University of Gastronomic Sciences, Italy), Marco Zanardi (ACCREDIA, Italy).