UCCE Olive Oil Taste Panel Certified by AOCS

Paul Vossen's, Sonoma County, Olive Oil Taste Panel recently received Honorable Mention - Certification  for 2013-2014 through the American Oil Chemists Society proficiency testing program.  AOCS certification assures that the olive oil sensory evaluations by the UCCE taste panel are statistically valid and provide reliable results to producers, marketers, and consumers. 

Paul Vossen started the UCCE taste panel in 1998 receiving recognition from the International Olive Council in 2001 as the first IOC taste panel outside the Mediterranean Region.  Since that time, the taste panel has been used extensively to evaluate the flavor characteristics of oils for irrigation, pest control, and cultivar typology research. 

Established in 1915, the AOCS Laboratory Proficiency Program (LPP) is the worlds most extensive and respected collaborative proficiency program for oil and fat related commodities, oilseeds, oilseed meals and edible fats.  Over 500 chemists in 40 nations participate.

By participating in LPP, the UCCE Sonoma Olive Oil Taste Panel is guaranteeing peak performance. They used AOCS methods for analysis of the samples and then compare their results with a large cross-section of other laboratories utilizing the same methods and samples. Regular analysis helps maintain quality control and accuracy.  

Participants in AOCS tasting panels program subscribe to receive samples of specified product, olive oil in this case, then analyze them using designated methods. The top analysts receive first-place. Honorable Mention is awarded when warranted.

Paul Vossen is the Farm Advisor forSonoma & Marin Counties specializing in Specialty Crops and Olives, visit his Olives page to learn more or visit Specialty Crops and view a video.