Qualitative Sensory Evaluation of Flavors: A Proficiency Test Focused on Olfactory Description

Sensory analysis is a crucial field that evaluates and interprets consumer reactions to food characteristics, with olfactory attributes playing a pivotal role in food selection. This study aimed to critically assess the results of interlaboratory tests, focusing on aroma recognition among 29 entities and 405 assessors, involving 45 different aromas. High identification rates (over 70%) were observed for aromas like garlic, almond, pineapple, hazelnut, banana, coffee, cinnamon, mint, lemon, honey, melon, and strawberry. In contrast, low‐performance aromas included cherry, damp earth, fig, and tea. The findings underscore the value of interlaboratory tests in enhancing assessors' sensory acuity and highlight the didactic significance of sensory analysis in training professionals. Participation in these tests improves testing quality, reliability, and compliance with industry standards, fostering greater confidence and customer satisfaction.