Please use this identifier to cite or link to this item: https://doi.org/10.21256/zhaw-1863
Title: Sensory analysis and consumer acceptance of 140 high-quality extra virgin olive oils
Authors : Valli, Enrico
Bendini, Allessandra
Popp, Martin
Bongartz, Annette
Published in : Journal of the Science of Food and Agriculture
Volume(Issue) : 98
Issue : 4
Pages : 2124
Pages to: 2132
Publisher / Ed. Institution : John Wiley & Sons
Issue Date: 2014
Language : Englisch / English
Subjects : Aroma description; Extra virgin olive oil; Harmony evaluation; Descriptive sensory analysis
Subject (DDC) : 664: Lebensmitteltechnologie
Abstract: BACKGROUND: Sensory analysis is a crucial tool for evaluating the quality of extra virgin olive oils. One aim of such an investigation is to verify if the sensory attributes themselves – which are strictly related to volatile and phenolic compounds – may permit the discrimination of high-quality products obtained by olives of different cultivars and/or grown in various regions. Moreover, a crucial topic is to investigate the interdependency between relevant parameters etermining consumer acceptance and objective sensory characteristics evaluated by the panel test. RESULTS: By statistically analysing the sensory results, a grouping – but not discriminatory – effect was shown for some cultivars and some producing areas. The preference map shows that the most appreciated samples by consumers were situated in the direction of the ‘ripe fruity’ and ‘sweet’ axis and opposite to the ‘bitter’ and ‘other attributes’ (pungent, green fruity, freshly cut grass, green tomato, harmony, persistency) axis. CONCLUSION: Extra virgin olive oils produced from olives of the same cultivars and grown in the same areas shared similar sensorial attributes. Some differences in terms of expectation and interpretation of sensory characteristics of extra virgin olive oils might be present for consumers and panellists: most of the consumers appear unfamiliar with positive sensorial attributes, such as bitterness and pungency.
Departement: Life Sciences und Facility Management
Organisational Unit: Institut für Lebensmittel- und Getränkeinnovation (ILGI)
Publication type: Beitrag in wissenschaftlicher Zeitschrift / Article in scientific Journal
Type of review: Peer review (Publikation)
DOI : 10.1002/jsfa.6535
10.21256/zhaw-1863
ISSN: 1097-0010
URI: https://digitalcollection.zhaw.ch/handle/11475/4259
License (according to publishing contract) : Lizenz gemäss Verlagsvertrag / Licence according to publishing contract
Appears in Collections:Publikationen Life Sciences und Facility Management

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