Quality Assessment Exercise

1
Quality Assessment Exercise Revised Quality
Assessment System October 2007 Geel November
07
Mark Roe Institute of Food Research WP1.8
Compiler Network and Supporting Task Groups
2
Test Paper 1

• ICP-MS analysis of a series of metals (Namely
  Mg, Cr, Co, Ni, Fe, Cu, Zn, Sn, Cd and Pb) in
  black and green olive samples from Bursa, Turkey
• Sahan Y, Basoglu F, Gucer S.
• Food Chemistry 105 (2007) 395-399.
• Value assessed Zinc in green olives
• 10.58 mg/kg

3
Sahan et al. Food Description Zn in green olives
Quality Score 3 (6 x 5)/9 3.3
4
Sahan et al. Component Identification Zn in
green olives
Quality Score 5
5
Sahan et al. Sampling Plan Zn in green olives
Quality Score 2 (2 x 5)/5 2
6
Sahan et al. Sample Analysis Zn in green olives
Quality Score 3 (4 x 5)/7 2.9
7
Sahan et al. Zn in green olives

• Total Quality Index
• 3 5 2 3
• 13
• Confidence code B

8
Test Paper 2

• Fatty acid and sugar compositions, and
  nutritional value of five wild edible mushrooms
  from Northeast Portugal
• Barros L, Baptista P, Correia D, Casal S,
  Oliveira B, Ferreira I
• Food Chemistry 105 (2007) 140-145.
• Value assessed Total fat content of Mushroom
  (A. arvensis)
• 0.14 g/100g fresh weight

9
Barros et al. Food Description Total fat in
mushrooms (A. arvensis)
Quality Score 4 (8x5)/10 4
10
Barros et al. Component Identification Total
fat in mushrooms (A. arvensis)
Quality Score 5
11
Barros et al. Sampling Plan Total fat in
mushrooms (A. arvensis)
Quality Score 1
12
Barros et al. Sample Analysis Total fat in
mushrooms (A. arvensis)
Quality Score 1
13
Barros et al. Total fat in mushrooms (A.
arvensis)

• Total Quality Index
• 4 5 1 1
• 11
• Confidence code B