Sensorial analysis and electronic aroma detection to compare olive oils

• Autor(es): Vaz-Freire, L. ; Cabrita, M.J. ; Gomes da Silva, M.D.R. ; Costa Freitas, A.M.
• Data: 2011
• Identificador Persistente: http://hdl.handle.net/10174/2940
• Origem: Repositório Científico da Universidade de Évora
• Assunto(s): aroma; electronic nose; extraction tecnhology; olive oil; sensorial analysis
• Tipo de Documento: Artigo
• Idioma: Inglês

Descrição

Sensorial analysis and electronic aroma detection to compare olive oils produced by different extraction methods. A sensorial analysis and an aroma analysis by electronic sensory devices were used to compare olive oils produced according to two different extraction methods. The extraction methods compared were the press system and two phase decanter. Samples were taken from the harvests of 2002-2004 and the olives were all from the same variety. The variety used was the Portuguese Galega sp. Olives were picked and technologically handled under predetermined and supervised conditions. Olive oils produced were better classified when the sensory analysis by a panel was applied than when an electronic sensory analysis was performed, even after sensor optimization. This observation is in accordance with the fact that olive oil has a low volatility matrix and “flavor”, rather than aroma, can give a clearer characterization than electronic sensory analysis alone, where aroma is the main characteristic evaluated.