Sensory analysis and consumer acceptance of 140 high-quality extra virgin olive oils

Abstract

Extra virgin olive oils produced from olives of the same cultivars and grown in the same areas shared similar sensorial attributes. Some differences in terms of expectation and interpretation of sensory characteristics of extra virgin olive oils might be present for consumers and panellists: most of the consumers appear unfamiliar with positive sensorial attributes, such as bitterness and pungency.

Consumer Acceptance and Quality Parameters of the Commercial Olive Oils Manufactured with Cultivars Grown in Galicia (NW Spain)

“…The most appreciated samples were Picual and Local-MB oils which were positioned in the direction of the axis associated with high values for odor intensity and pungent and floral attributes (Picual oils) and high values for taste, color, and flavor intensity (Local-MB oils). As previously reported, bitter was not seen as a pleasant feature by consumers and they rejected this attribute which is considered a positive sensorial attribute of olive oil [15].…”

“…Local-MBPA oils registered higher volatile compounds content than Local-MB oils, probably due to enrichment given by Arbequina cultivar. Studies show that it is possible to discriminate oils according to the growing region and the cultivar of the olives on the basis of volatile profile [15]. As can be observed, Local-MBPA oils could be characterized by fruity, fatty, and sweet series; Local-MB by floral and pungent series; Mansa oils by bitter series; Picual oils by floral and pungent series; and Arbequina oils by fruity, floral, grass, wood, spicy, sweet, and bitter series.…”

“…Local-MBPA oils registered higher volatile compounds content than Local-MB oils, probably due to enrichment given by Arbequina cultivar. Studies show that it is possible to discriminate oils according to the growing region and the cultivar of the olives on the basis of volatile profile [15].…”

“…However, the rejection of bitterness and pungency is a natural reaction and these attributes are frequently rejected by consumers, who related this sensory characteristic with poisonous or toxic substances [14]. Thus, in contrast with trained panelist, most of consumers do not relate these characteristics as positive sensorial attributes of olive oil [15]. There are fewer avenues for consumers to become acquainted with expert recommendations which have influence in buying decisions.…”

Aroma compounds and sensory characteristics as biomarkers of quality of differently processed Tunisian virgin olive oils

“…Consumers are mainly attracted by the taste, smell and colour of any type of product. Aroma compounds are responsible for the fragrance of oils, which in return influences the consumer's degree of perception (Valli et al ., ). Olive cultivation plays a vital role in the social and economic life of Tunisia and accounts for approximately 15% of the total value of agricultural production.…”