Instrumental technique evolution for olive oil sensory analysis

2007 ◽  
Vol 109 (5) ◽  
pp. 536-546 ◽  
Author(s):  
María Elena Escuderos ◽  
Marino Uceda ◽  
Sebastián Sánchez ◽  
Antonio Jiménez
Keyword(s):  
Olive Oil ◽  
Sensory Analysis ◽  
Instrumental Technique

scholarly journals Prediction of Fruity Aroma Intensity and Defect Presence in Virgin Olive Oil Using an Electronic Nose

Sensors ◽  
2021 ◽  
Vol 21 (7) ◽  
pp. 2298
Author(s):  
Pablo Cano Marchal ◽  
Chiara Sanmartin ◽  
Silvia Satorres Martínez ◽  
Juan Gómez Ortega ◽  
Fabio Mencarelli ◽  
...  
Keyword(s):  
Olive Oil ◽  
Low Cost ◽  
Virgin Olive Oil ◽  
General Purpose ◽  
Quality Parameter ◽  
Lasso Regression ◽  
Virgin Olive Oils ◽  
Electronic Noses ◽  
Olive Oils ◽  
Instrumental Technique

The organoleptic profile of a Virgin Olive Oil is a key quality parameter that is currently obtained by human sensory panels. The development of an instrumental technique capable of providing information about this profile quickly and online is of great interest. This work employed a general purpose e-nose, in lab conditions, to predict the level of fruity aroma and the presence of defects in Virgin Olive Oils. The raw data provided by the e-nose were used to extract a set of features that fed a regressor to predict the level of fruity aroma and a classifier to detect the presence of defects. The results obtained were a mean validation error of 0.5 units for the prediction of fruity aroma using lasso regression; and 88% accuracy for the defect detection using logistic regression. Finally, the identification of two out of ten specific sensors of the e-nose that can provide successful results paves the way to the design of low-cost specific electronic noses for this application.

scholarly journals Sensory Analysis of Virgin Olive Oil

10.5772/29650 ◽  
2012 ◽  
Author(s):  
Alessandra Bendini ◽  
Enrico Valli ◽  
Sara Barbieri ◽  
Tullia Gallina
Keyword(s):  
Olive Oil ◽  
Sensory Analysis ◽  
Virgin Olive Oil

Characterization of the Olive Oil from Three Potentially Interesting Varieties from Aragon (Spain)

2010 ◽  
Vol 16 (6) ◽  
pp. 523-530 ◽  
Author(s):  
M. Benito ◽  
R. Oria ◽  
A.C. Sánchez-Gimeno
Keyword(s):  
Oleic Acid ◽  
Fatty Acid ◽  
Olive Oil ◽  
Gallic Acid ◽  
Sensory Analysis ◽  
Tocopherol Content ◽  
Oil Yield ◽  
Oleic Acid Content ◽  
Olive Oils ◽  
Very High

The commercial potential of olive oils from three autochthonous olive varieties Bodocal, Racimilla and Negral from Aragón (Spain) has been examined. Physicochemical characteristics, sensory analysis, nutritional composition, color and pigments were considered. The three varieties are generally used for producing table olives or olive oil in coupages but not for the production of monovarietal virgin olive oil. The values of the physicochemical and sensory analysis for the three olive oils corresponded to extra virgin category, however important differences among the three oils were observed in relation to pigment content, color measurements and fatty acid and phenol and tocopherol composition. Several characteristics such as oil yield, fatty acid and phenol and tocopherol content and sensory profiles suggested that some of these oils are of a promising composition. The olive yield of the Bodocal variety was the lowest (17%) and its corresponding oil had the smallest oleic acid (69%), phenols (272 mg gallic acid/kg) and tocopherol (96 mg/kg) contents and not equilibrated sensory parameters. The main characteristics of the Racimilla variety were a very high oil yield (28%) with very high contents in oleic acid (79 %) and phenols (831 mg gallic acid/kg). The oil of the Negral variety had very equilibrated sensory properties and its oleic acid content (76%) was similar to that of Racimilla. Its phenol content (456 mg gallic acid/kg) was between that of the other two varieties and its tocopherol content (190 mg/kg) was the highest. Therefore, the two last varieties could be of great interest for producing monovarietal olive oils.

Homogeneity assessment of reference materials for sensory analysis of liquid foodstuffs. The virgin olive oil as case study

2020 ◽  
Vol 322 ◽  
pp. 126743
Author(s):  
Fidel Ortega-Gavilán ◽  
Lucía Valverde-Som ◽  
Francisco P. Rodríguez-García ◽  
Luis Cuadros-Rodríguez ◽  
M. Gracia Bagur-González
Keyword(s):  
Olive Oil ◽  
Reference Materials ◽  
Sensory Analysis ◽  
Virgin Olive Oil ◽  
Homogeneity Assessment

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

2018 ◽  
Vol 98 (11) ◽  
pp. 4237-4244
Author(s):  
Lucia Valverde-Som ◽  
Cristina Ruiz-Samblás ◽  
Francisco P Rodríguez-García ◽  
Luis Cuadros-Rodríguez
Keyword(s):  
Olive Oil ◽  
Reference Materials ◽  
Sensory Analysis ◽  
Stability Control ◽  
Multivariate Approaches

scholarly journals How does the added fat source affect sensory quality of sheep and goat pâtés?

2019 ◽  
Vol 49 (5) ◽  
Author(s):  
Sandra Rodrigues ◽  
Samanta Almeida ◽  
Etelvina Pereira ◽  
Alfredo Teixeira
Keyword(s):  
Olive Oil ◽  
Sensory Analysis ◽  
Sensory Quality ◽  
Taste Panel ◽  
Procrustes Analysis ◽  
Taste Intensity ◽  
Texture Attributes ◽  
Different Sources

ABSTRACT: Sensory quality of sheep and goat pâtés with different sources and percentage of fat (10% or 30%, and pork belly or olive oil) were evaluated. A trained taste panel performed sensory analysis and consumers were consulted to perceive their preferences. Generalised Procrustes Analysis was used to test the differences found by panellists. Panellists were able to find sensory differences between sheep and goat pâtés, and also fat percentages. Goat pâtés had higher values of juiciness and sheep pâtés had higher values of taste intensity. Ten percent pork belly fat pâtés had the highest values of colour and cohesiveness attributes and also aroma intensity, while 30% olive oil pâtés had the highest values of texture attributes, except cohesiveness. Although, differences between pâtés were found by panellists, consumers had no particular preference for one of them.

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