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

2018 ◽  
Vol 98 (11) ◽  
pp. 4245-4252 ◽  
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

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

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

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

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

Foods ◽  
2020 ◽  
Vol 9 (3) ◽  
pp. 355 ◽  
Author(s):  
Sara Barbieri ◽  
Karolina Brkić Bubola ◽  
Alessandra Bendini ◽  
Milena Bučar-Miklavčič ◽  
Florence Lacoste ◽  
...  
Keyword(s):  
Quality Control ◽  
Decision Tree ◽  
Olive Oil ◽  
Reference Materials ◽  
Virgin Olive Oil ◽  
Sensory Data ◽  
Physical Chemical ◽  
Control Procedures ◽  
Reliable Classification

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.

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.

Elaboration of Four Olive Oil Certified Reference Materials: InterOleo-CRM 2006 Certification Study

2008 ◽  
Vol 1 (4) ◽  
pp. 259-269 ◽  
Author(s):  
Luis Cuadros-Rodríguez ◽  
Juan Manuel Bosque-Sendra ◽  
Aidee P. de la Mata-Espinosa ◽  
Antonio González-Casado ◽  
Francisco P. Rodríguez-García
Keyword(s):  
Olive Oil ◽  
Reference Materials ◽  
Certified Reference Materials

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
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