**4.1 Agreement between different test situations (***in situ* **versus remote)**

First, and for both panels separately, the agreement between data collected in different test situations—sensory laboratory (*in situ*) and home testing stations (remote testing)—was checked. For this purpose, raw data were analyzed using mixed-model ANOVA. Results show that there are no statistically significant differences between

**Figure 1.** *Median of fruitiness (SOP)—in situ versus remote (n = 9).*

*Sensory Evaluation of EVOO: Do Different Test Locations Have a Relevant Impact on Data… DOI: http://dx.doi.org/10.5772/intechopen.102702*

the different test situations within each panel. This means that SOP and DOP can repeat their results from the laboratory situation at home testing stations.

#### *4.1.1 Swiss olive oil panel (SOP)*

Looking at the attribute fruitiness, **Figure 1** shows the comparison of the two medians per sample of all seven extra virgin olive oils. The maximum difference found was 0.4 for sample 249 (**Figure 2**). So, one can say, that—for the attribute fruitiness—there is no significant difference between results coming from *in situ* testing compared to home testing stations (remote). Results from mixed-model ANOVA are shown in **Table 5**.

For bitterness, you can easily see in **Figure 3** that there were found as well similar medians for all analyzed oils. The maximum difference was 0.3 for sample 104. Similar to fruitiness, as well as bitterness, there is no significant difference between results coming from the *in situ* testing compared to results from home testing stations (remote). Results from mixed-model ANOVA can be seen in **Table 6**.

For pungency, not surprisingly the comparison of medians in all seven oils in **Figure 4** shows only slight differences. The maximum difference found is 0.5 for sample 249. Again, there is no significant difference between results coming from the lab (*in situ*) compared to the home testing stations (remote). Results from mixedmodel ANOVA can be seen in **Table 7**.

#### **Figure 2.**

*Median of bitterness (SOP)—in situ versus remote (n = 9).*


#### **Table 5.**

*Mixed model ANOVA for fruitiness (SOP)—in situ versus remote (n = 9).*

**Figure 3.** *Median of main defect (SOP)—in situ versus remote (n = 9).*


#### **Table 6.**

*Mixed-model ANOVA for bitterness (SOP)—in situ versus remote (n = 9).*

Finally, **Figure 5** focuses on defects and visualizes the comparison of medians of the main defect of the three defective olive oils. The maximum difference between medians was 0.4 for sample 878. So as well for defects, we can see no significant difference between results coming from the *in situ* testing compared to the home testing stations (remote). Results from mixed-model ANOVA are shown in **Table 8**.
