The Olive Oil Sector: A Comparison between Consumers and “experts” Choices by the Sensory Analysis

Pagliuca, Margherita Maria; Scarpato, Debora

doi:10.1016/s2212-5671(14)00897-1

Cited by 14 publications

(14 citation statements)

References 9 publications

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“…They mentioned that local or national product reputation or expectations could be an important motivation for purchasing. Pagliuca and Scarpato [51] analyzed and compared preferences of Italian olive oils between generic consumers and experts. They indicated that experts emphasized the recognition of intrinsic attributes more than novices because only the experts recognized the differences between oils from PDO compared to non-PDO oils.…”

Section: Consumer Studiesmentioning

confidence: 99%

“…Numerous consumer studies have been conducted on the acceptability of commercial food products as well as categories of food and various consumer methods, perceptions, emotions, and cross-cultural studies [36,37,38,39,40]. Although less prevalent, some consumer studies have also investigated traditional or unique food products such as traditional cheese [41,42,43,44,45], Doenjang (Korean traditional fermented soybean paste) [46,47], açai juice [48], polenta sticks [49], Argentinean fermented sausages [50], olive oil [51,52], and Korean traditional soup [53].…”

Section: Introductionmentioning

confidence: 99%

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Application of Sensory Descriptive Analysis and Consumer Studies to Investigate Traditional and Authentic Foods: A Review

Jun

Lee

2019

Foods

106

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As globalization progresses, consumers are readily exposed to many foods from various cultures. The need for studying specialty and unique food products, sometimes known as traditional, authentic, ethnic, exotic, or artisanal foods, is increasing to accommodate consumers’ growing demands. However, the number of studies conducted on these types of products with good quality sensory testing is limited. In this review, we analyzed and reviewed sensory and consumer research on specialty and unique food products. Various factors such as manufacturing, processing, or preparation methods of the samples influence the characteristics of food products and their acceptability. Sensory descriptive analysis can be used to distinguish characteristics that highlight these differences, and consumer research is used to identify factors that affect acceptability. Familiarity with product attributes contributes to consumer acceptance. When cross-cultural consumer research is conducted to support product market placement and expansion, sensory descriptive analysis should be conducted in parallel to define product characteristics. This allows better prediction of descriptors that influence consumer acceptability, leading to appropriate product modification and successful introduction.

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Section: Consumer Studiesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Application of Sensory Descriptive Analysis and Consumer Studies to Investigate Traditional and Authentic Foods: A Review

Jun

Lee

2019

Foods

106

View full text Add to dashboard Cite

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“…Competitions are a way to promote the winning producers to buyers, consumers, international markets, and through the various media. However, consumers have been found not to appreciate the same sensory characteristics as experts (Delgado & Guinard, 2011Delgado et al, 2013;Pagliuca & Scarpato, 2014;Valli et al, 2014;Barbieri et al, 2015;Fernandes et al, 2018;Cavallo et al, 2017Cavallo et al, , 2019Caracciolo et al, 2020). A review (Del Giudice et al, 2015) summarized the literature between 1994 and 2014 on consumer preferences relating to EVOO characteristics; the selected papers analyzed intrinsic (taste, appearance, and color) and extrinsic (packaging, certifications, label, brand, etc.)…”

Section: Disconnect Between Consumer Preferences and Expert Evaluationmentioning

confidence: 99%

A comparative study of the main international extra virgin olive oil competitions: Their impact on producers and consumers

Rébufa

Pinatel²,

Artaud

et al. 2021

Trends in Food Science & Technology

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Background: Extra virgin olive oil (EVOO) arouses the desire to seek maximum gastronomic value, especially from informed consumers. The olive industry therefore rewards the best oils in competitions that add real commercial value to EVOOs. On the basis of competition-specific rules, judges trained in tasting award prizes that distinguish the best oils and serve as a guide for consumers, encouraging them to discover the diversity of EVOO tastes. Scope and approach: This study compares several international competitions, detailing their rules and practical organization. The article also examines how olive oil competitions impact producers and consumers. Key findings and conclusions: Competitions operate differently, starting with a selection phase that constrains some EVOOs, not all of which are given a fair chance to participate. Although most international competitions apply selection criteria from the International Olive Council Mario Solinas, the sensory evaluation of the oils takes into account numerous descriptors that involve very subtle distinctions. A more standardized approach to evaluation sheets, while leaving room for competitions to add specific descriptors, would be desirable. A thorough inter-competition classification by continent and country to identify the best "EVOO of the year" is realized by EVOO World Ranking. Although the awards promote high quality EVOOs, consumer preferences do not mirror those of tasting experts, particularly on the intensities of bitterness and pungency. Competition results should inform consumers about the organoleptic diversity of oils, enabling them to choose the best oils for their tastes and needs.

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“…While hierarchical CA is widely used in olive oil research nonhierarchical (NHCA) is rarely employed. Instead, NHCA methods are heavily used in projects related to remote sensing (e.g., the detection of olive trees in satellite imagery [Moreno‐Garcia, Jiménez Linares, Rodriguez Benitez, Solana‐Cipres, ]) or sensory analysis (Pagliuca & Scarpato, ).…”

Section: Multivariate Proceduresmentioning

confidence: 99%

Chemometrical and molecular methods in olive oil analysis: A review

Avramidou¹,

Doulis²,

Petrakis³

2018

J Food Process Preserv

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Foods based on Olea europaea are of substantial importance for Mediterranean people. The association between olive products with great civilizations emphasizes the role that played the olive tree products and especially the olive oil. This generated the need for authentication, quality control and traceability of olive products. The physicochemical and sensory analysis methods, both classical (discrimination, ordination, classification) and novel (artificial neural networks, fuzzy logic, expert systems, decision trees, support vector machines) supplemented with molecular marker techniques (SSR, AFLP, RAPD), generated the need for effective multivariate analytical methods. These mathematically complex methods are greatly needed in the detection of adulterations of oil products and particularly for olive oil. The lack of mathematical symbolism and jargon is believed to make the text attractive to all potential workers in the field and help them improve the already low level of adulterations and augment the quality control databases for Mediterranean olive products. Practical applications In this review, multivariate methods applied until now in chemometrics supplemented with molecular methods of olive‐based products were presented. Data processing in chemometris and molecular methods is an important issue in order to examine, explain, and evaluate such priorities of olive oil‐based products. This review will facilitate researches to select the best suitable statistic model or equation regarding their hypothesis and use the most appropriate method in order to improve the low level of adulterations and augment in the quality control databases for Mediterranean olive products.

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The Olive Oil Sector: A Comparison between Consumers and “experts” Choices by the Sensory Analysis

Cited by 14 publications

References 9 publications

Application of Sensory Descriptive Analysis and Consumer Studies to Investigate Traditional and Authentic Foods: A Review

Application of Sensory Descriptive Analysis and Consumer Studies to Investigate Traditional and Authentic Foods: A Review

A comparative study of the main international extra virgin olive oil competitions: Their impact on producers and consumers

Chemometrical and molecular methods in olive oil analysis: A review

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