Olive Oil Quality and Sensory Changes During House‐Use Simulation and Temporal Assessment Using an Electronic Tongue

Abstract

During domestic usage, olive oil bottle manipulation may lead to a quality decrease due to agitation and oxygenation. Therefore, assessing the domestic consumption time period during which the initial quality grade is retained may allow including this information as a recommendation, ensuring olive oil consumers' satisfaction. Temporal changes of physicochemical, chemical, and sensory parameters of extra-virgin olive oils (EVOO) were monitored during 1-month simulated house-use conditions. It was observed that K 232 (R-Pearson ≥+0.81) and ΔK increased resulting in a significant olive oil quality decrease from EVOO (during the initial 21 days of simulated usage) to lampante olive oil (after 28 days of simulated usage) as well as the appearance of rancid sensation. As lampante olive oils cannot be commercialized, it is pertinent to establish olive oil shelf life under usual home-use conditions. Principal component analysis allowed grouping the olive oils according to home-use time period and how bottles are stored after their first opening, showing that the overall olive oil physicochemical and sensory characteristics changed with the domestic-use time period. Finally, a potentiometric electronic tongue coupled with linear discriminant analysis was used to discriminate olive oils according to the domestic-use time period (leave-one-out crossvalidation sensitivities ≥95%). Thus, this device could be used to indirectly assess the quality of the remaining bottled olive oil by establishing for how long an olive oil bottle has been used under domestic conditions.

Seeking for sensory differentiated olive oils? The urge to preserve old autochthonous olive cultivars

“…The same trends were observed for apple and dry nut sensations, similar in all cultivars. These attributes were well perceptible by the panelists in all olive oils, but no statistical differences were observed between cultivars, which could be attributed to the "terroir" of the region since they were also reported in previous works with other cultivars (Rodrigues, Oliveira et al, 2018). A contrary situation was observed for banana gustatory attribute, with two significantly different groups observed (Pvalue ≤ 0.05), being significant amounts detected in cvs.…”

Volatile-Olfactory Profiles of cv. Arbequina Olive Oils Extracted without/with Olive Leaves Addition and Their Discrimination Using an Electronic Nose

“…Arbequina oils extracted without leaves addition (control oils) are in line with the literature data, although with a slightly greater ripe fruity intensity compared to the scores reported for cv. Arbequina oils by Rodrigues et al [36] and Sánchez-Rodríguez et al [37]. Overall, the results also showed that the addition of olive leaves had a significant effect on the number and intensity of the perceived olfactory sensations (P value <0.05, one-way ANOVA).…”

Characterization of wild and centenarian olive trees for their valorization = Caracterización de acebuches y olivos centenarios para su valoración

“…These attributes were well perceptible by the panelists in all olive oils, but no statistical differences were observed between cultivars, which could be attributed to the "terroir" of the region since they were also reported in previous works with other cultivars (Rodrigues et al, 2018b).…”