**5. Conclusions and outlook**

To prove data quality in terms of reliability and validity, 10 olive oils (seven of them extra virgin and three defective ones) were independently tested by the Swiss Olive Oil Panel/SOP (nine panelists) and the German Olive Oil Panel/DOP *Sensory Evaluation of EVOO: Do Different Test Locations Have a Relevant Impact on Data… DOI: http://dx.doi.org/10.5772/intechopen.102702*

(11 panelists) in different test situations—namely in sensory laboratories (*in situ*) and at so-called home testing stations.

Analyzing the raw data, various aspects of panel performance were looked at especially the different test situations (*in situ* versus remote), the variations between results from different panels as well as selected aspects concerning the individual panel performance per panel.


Overall, results show that the influence of testing through different panels (SOP versus DOP) is bigger than the impact of testing in different test situations (*in situ* versus remote). However, it is important to mention that to achieve such reliable data in both test situations, professional equipment and intense and adequate training of the panelists/panels is required. DOP and SOP fully meet these expectations. Data from both panels coming from both test situations are fully reliable and valid.

Besides the convincing findings from this study—many comparison tests over the last years took place proofing reliability and precision of tests taking place either *in situ* or remote. Remote testing—in a defined framework—therefore is proven to be a very valuable methodology and technique, independently from pandemic situations. In the meantime, the test procedure is well established in different contexts and accepted by official certification bodies (ISO 17025) as well as retailers, importers, and consumers.

In the future, it will be valuable to set up advanced follow-up studies with even more participating panels from different countries to regularly confirm findings and strengthen the trust in the data and conclusions of the study at hand.

## **Acknowledgements**

Our thanks go especially to the panelists from the two involved panels—the German Olive Oil Panel DOP and the Swiss Olive Oil Panel SOP—as well as to their panel leaders: Richard Retsch from DOP and Martin Popp/Annette Bongartz from SOP.
