Sensory evaluation of high-quality virgin olive oil: panel analysis versus consumer perception

Fernandes, Gabriel D.; Ellis, Ana Claudia; Gámbaro, Adriana; Barrera‐Arellano, Daniel

doi:10.1016/j.cofs.2018.06.001

Cited by 35 publications

(21 citation statements)

References 31 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Nevertheless, the information available on old olive trees is very scarce. It is generally established that an olive cultivar, and consequently its genetic information, is a determining factor for the composition, nutritional value and sensory characteristics of olive oils (Bajoub et al, 2015;Fernandes, Ellis, Gámbaro, & Barrera-Arellano, 2018;Köseoǧlu, Sevim, & Kadiroǧlu, 2016). Some works demonstrated that olive cultivars influence the overall chemical composition of the obtained oils (Bajoub et al, 2015;Garcia, Magalhães, Fregapane, Salvador, & Paiva-Martins, 2012;Köseoǧlu et al, 2016;Lukić et al, 2018;Xiang et al, 2017), whilst other demonstrated the influence of the cultivars in specific chemical families, as fatty acids (Krichene et al, 2010;Kritioti, Menexes, & Drouza, 2018;Reboredo-Rodríguez et al, 2015), tocopherols (Beltrán et al, 2010;Blasi et al, 2018), phenolic compounds (Del Monaco et al, 2015;Blasi et al, 2018), and sterols (Krichene et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

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

Rodrigues

Casal

Baptista

et al. 2020

Food Research International

View full text Add to dashboard Cite

Mediterranean olive heritage richness is poorly characterized. Olive oils from minor cultivars of Northeast-Portugal (Lentisca, Madural, Rebolã, Redondal, Verdeal and Verdeal Transmontana) from centenarian trees were chemical and sensory characterized, aiming to identify autochthonous cultivars capable of producing differentiated olive oils. All oils, produced during two campaigns, were classified as extra virgin. Cv. Redondal showed the highest oxidative stability (OS), total phenols, vitamin E and C 18:1 /C 18:2. Contrary, cv. Madural presented the lowest OS and C 18:1 /C 18:2 ratios, supporting the importance of fatty acids on OS, while cv. Verdeal had the lowest total phenols and vitamin E contents. Sensory notes of tomato, apple, dry fruits, fresh herbs, tomato leaves and cabbage were predominant on the oils of most cultivars, whilst some attributes were more specific, such as banana and kiwi (Madural), cherry and apricot (cvs. Lentisca and Madural). The chemical and sensory diversity enabled the statistical discrimination of all cultivars and harvesting years.

show abstract

Section: Introductionmentioning

confidence: 99%

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

Rodrigues

Casal

Baptista

et al. 2020

Food Research International

View full text Add to dashboard Cite

show abstract

“…The sensory methodology for virgin olive oils (VOOs) known as the "panel test" was proposed in 1987 [1] and, to date, represents the most valuable approach to assess sensory characteristics and quality for consumer and producer protection [2]. The purpose of the method is to standardize procedures for evaluation of the organoleptic characteristics of VOOs and to establish specific quality grades (extra virgin olive oil-EV, virgin olive oil-V, ordinary virgin olive oil-O, lampante olive oil-L).…”

Section: Introductionmentioning

confidence: 99%

Alignment and Proficiency of Virgin Olive Oil Sensory Panels: The OLEUM Approach

Barbieri

Bubola

Bendini

et al. 2020

Foods

View full text Add to dashboard Cite

A set of 334 commercial virgin olive oil (VOO) samples were evaluated by six sensory panels during the H2020 OLEUM project. Sensory data were elaborated with two main objectives: (i) to classify and characterize samples in order to use them for possible correlations with physical–chemical data and (ii) to monitor and improve the performance of panels. After revision of the IOC guidelines in 2018, this work represents the first published attempt to verify some of the recommended quality control tools to increase harmonization among panels. Specifically, a new “decision tree” scheme was developed, and some IOC quality control procedures were applied. The adoption of these tools allowed for reliable classification of 289 of 334 VOOs; for the remaining 45, misalignments between panels of first (on the category, 21 cases) or second type (on the main perceived defect, 24 cases) occurred. In these cases, a “formative reassessment” was necessary. At the end, 329 of 334 VOOs (98.5%) were classified, thus confirming the effectiveness of this approach to achieve a better proficiency. The panels showed good performance, but the need to adopt new reference materials that are stable and reproducible to improve the panel’s skills and agreement also emerged.

show abstract

“…The official methodology for sensory evaluation of virgin olive oils (VOOs), known as a panel test, is a fundamental tool to assess the quality of products that cannot be replaced by instrumental methods, considering that the overall and complex perceptual attributes (e.g., fruity and defects) are the indicators of the quality of VOOs. Despite its proven effectiveness in evaluating the quality grades of samples, tested in EU countries since 1991 [1,2], the scientific community has highlighted some drawbacks on its application that are mainly related to the following: (i) the reproducibility of results among different panels; (ii) critical attribution of the category when, e.g., a defect is borderline; (iii) costs, assessor fatigue and other limitations associated with a method working with humans.…”

Section: Introductionmentioning

confidence: 99%

Flash Gas Chromatography in Tandem with Chemometrics: A Rapid Screening Tool for Quality Grades of Virgin Olive Oils

Barbieri

Cevoli

Bendini

et al. 2020

Foods

View full text Add to dashboard Cite

This research aims to develop a classification model based on untargeted elaboration of volatile fraction fingerprints of virgin olive oils (n = 331) analyzed by flash gas chromatography to predict the commercial category of samples (extra virgin olive oil, EVOO; virgin olive oil, VOO; lampante olive oil, LOO). The raw data related to volatile profiles were considered as independent variables, while the quality grades provided by sensory assessment were defined as a reference parameter. This data matrix was elaborated using the linear technique partial least squares-discriminant analysis (PLS-DA), applying, in sequence, two sequential classification models with two categories (EVOO vs. no-EVOO followed by VOO vs. LOO and LOO vs. no-LOO followed by VOO vs. EVOO). The results from this large set of samples provide satisfactory percentages of correctly classified samples, ranging from 72% to 85%, in external validation. This confirms the reliability of this approach in rapid screening of quality grades and that it represents a valid solution for supporting sensory panels, increasing the efficiency of the controls, and also applicable to the industrial sector.

show abstract

Sensory evaluation of high-quality virgin olive oil: panel analysis versus consumer perception

Cited by 35 publications

References 31 publications

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

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

Alignment and Proficiency of Virgin Olive Oil Sensory Panels: The OLEUM Approach

Flash Gas Chromatography in Tandem with Chemometrics: A Rapid Screening Tool for Quality Grades of Virgin Olive Oils

Contact Info

Product

Resources

About