Instrumental technique evolution for olive oil sensory analysis

Abstract

At present, two systems have been usually used to identify olive oil aroma: the official panel test, according to the European Union Regulation [1], and the gas chromatographic method and its improvements. However, both types of techniques have two principal disadvantages: They need a long time for analysis and cannot be applied on‐line. Recently, there has been increasing interest in the development of a new device, the so‐called “electronic nose”. The aim of this work is to perform both a review of these techniques used for olive oil sensory analysis and their advantages and disadvantages.

The effect of ultrasound application and addition of leaves in the malaxation of olive oil extraction on the olive oil yield, oxidative stability and organoleptic quality

“…The panellists, led by the tasting supervisor, assessed the positive and negative attributes they found on a scale of 10 cm using appropriate tasting glasses in a room with controlled conditions. While positive attributes are fruitiness, bitterness, and pungency, parameters such as heated-muddy residue, musty-moist-earthy, winey-vinegary-acidic, wet-woody, rancid-stale, metallic, and black water are assessed as negative attributes (Escuderos et al, 2007).…”

Metal oxide semiconductor sensors for monitoring of oxidative status evolution and sensory analysis of virgin olive oils with different phenolic content

“…The use of spectroscopic techniques together with multivariate analysis (Bendini et al, 2007b,c;Maggio et al, 2009;Sinelli, Cosio, Gigliotti, & Casiraghi, 2007) can minimize these disadvantages and offer potentially rapid methods that can screen large numbers of samples. More recently, metal oxide semiconductor (MOS) sensors have been shown to be valid instruments that are applicable in many fields of food control; these sensors have a low cost and can work on-line without sample pretreatment (Escuderos, Uceda, Sá nchez, & Jimé nez, 2007;Esposto et al, 2009). Regarding control of aroma in VOO, electronic noses have been used to detect a variety of sensory defects (Aparicio, Rocha, Delgadillo, & Morales, 2000;Camurati, Tagliabue, Bresciani, Sberveglieri, & Zaganelli, 2006;García-González & Aparicio, 2002;García-González & Aparicio, 2003) and to authenticate VOOs according to varietal or geographical origin of olives (Tena, Lazzez, Aparicio-Ruiz, & García-González, 2007).…”

Olive Oil Composition: Volatile Compounds

“…The sensory defects are also associated with the volatile composition of the olive oil and are, usually, related with chemical oxidation and exogenous enzymes involved in microbial activity. Chemical oxidation is responsible for the formation of off-flavour compounds, such as pent-2-enal and hept-2-enal The off-flavour compounds associated with unpleasant sensory notes can be assembled in five classes-fusty, moistness-humidity, winey-vinegary, metallic and rancid (Morales et al 1997;Morales et al, 2005;Escuderos et al, 2007;Faria et al;Angerosa 2002;Kalua et al 2007). Moistness-humidity, which possesses the highest sensory significance, is related to the presence of C 8 volatile compounds (e.g.…”