Olive and Olive Oil

Analysis of Volatile Markers for Virgin Olive Oil Aroma Defects by SPME-GC/FID: Possible Sources of Incorrect Data

“…The four most common off-flavors are fusty, mustiness–humidity, winey–vinegary, and rancid. The first three defects are due to inadequate fruit preservation before olive oil extraction, whereas the last is produced during olive oil storage. − Thus, a sample is qualified as extra virgin olive oil (EVOO) when experienced panelists do not detect any of these sensory defects and it also has a detectable fruity attribute, whereas it is just VOO when a slight intensity of some sensory defect is detected by the panelist. , The standard regulations , describe how the sensory assessment has to be carried out by trained panelists. However, this procedure is not exempt from drawbacks due to external variables and factors resulting, at times, in wrong classification of VOO .…”

Multivariate approaches for stability control of the olive oil reference materials for sensory analysis – part II: applications

“…The organoleptic attributes are related to volatile organic compounds (VOCs) and phenolic compounds (PhCs), which are responsible for the aroma and taste of the virgin olive oil . Aroma and taste are perceived as a single sensation and it is a complex sensory impression of many individual compounds .…”

Multivariate approaches for stability control of the olive oil reference materials for sensory analysis – part I: framework and fundamentals

“…The organoleptic attributes are related to volatile organic compounds (VOCs) and phenolic compounds (PhCs), which are responsible of the aroma and taste of the VOO . VOC and PhC profiles are usually characterized by gas or liquid chromatography, respectively .…”