Consumer Acceptance and Quality Parameters of the Commercial Olive Oils Manufactured with Cultivars Grown in Galicia (NW Spain)

Abstract

Mansa and Brava are olive autochthonous cultivars from Galicia, a new olive-growing zone from NW Spanish, from which high-quality extra virgin olive oils (EVOOs) are obtained. The oils obtained as by co-crushing Mansa and Brava olives in different proportions as by blending with others olives cultivars have different composition that influence in their sensory quality. The consumer acceptance of commercial oils elaborated with Local Galician cultivars was evaluated and a quality-mapping of olive oils was created. It was found that the both Local oils had good physical-chemical quality parameters. From sensory analysis viewpoint, Local-MB oils presented the highest intensity values for color, odor, taste, and flavor, and the consumers had a higher acceptance and preference by Picual, Local-MBPA (60% Mansa and Brava, 25% Picual, and 15% Arbequina and Local-MB (60% Mansa and 40% Brava) oils. A quality-mapping of olive oils indicate that attributes better scored from the consumer are high intensity for color, odor, taste and flavor, and pungent and floral series, and bitter is rejected by them.

Phenolic Compounds Obtained from Olea europaea By-Products and Their Use to Improve the Quality and Shelf Life of Meat and Meat Products—A Review

“…1 Diode array detector; 2 Tyrosol equivalents, 3 Polyethersulfone, 4 Microwave-assisted extraction, and 5 Fluorescence detector.…”

“…These characteristics were of great importance for the extensive cultivation and the production of olive fruits in the Mediterranean basin, which was the region with the most products in the world [2]. In terms of the global market, the production of olive fruits is destined to be consumed in the form of table olives or is processed to obtain olive oil that accounted for more than 3284 and 3379 million tons in 2018, respectively [2,3].…”

“…The large production of olive fruits is motivated by the highly appreciated odor, flavor, and taste as well as nutritional quality associated with consumption of table olives and oil [3][4][5]. Moreover, olive oil is one of the pillars of the Mediterranean diet, which is associated with an increased healthy status, reduced risk of developing cardiovascular diseases, diabetes, weight management and other illness, and also decreased all-cause mortality [6,7].…”

Inclusion of Healthy Oils for Improving the Nutritional Characteristics of Dry-Fermented Deer Sausage

“…For this reason, these oils have been ruled out for the design of this experiment. Following the recommendations, and taking into account the composition of multiple oils, the use of olive oil has been considered, since it contains a high amount of oleic acid (about 70% of total fatty acids) [ 43 ]. In fact, the use of olive oil as animal fat replacer in other meat products were carried out in previous studies with promising results [ 37 , 38 ].…”

Implementation of Healthy and Sustainable Dishes in a Multicultural University Cafeteria: A Pilot Study Using Sensory Science

“…), gustatory sensation (bitter and sweet), qualitative retronasal sensation (retronasal persistence), and tactile or kinesthetic sensations (fluidity and pungency) [30]. Among them, the attributes that are less accepted by consumers are pungency and bitterness [31], even though these characteristics can contain a greater quantity of phenolic compounds and positive health consequences [32].…”