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

Mansa and Brava are olive autochthonous cultivars from Galicia, a new olive-growing zone from NW Spanish, from which high-quality extra virgin olive oils (EVOOs) are obtained. The oils obtained as by co-crushing Mansa and Brava olives in different proportions as by blending with others olives cultivars have different composition that influence in their sensory quality. The consumer acceptance of commercial oils elaborated with Local Galician cultivars was evaluated and a quality-mapping of olive oils was created. It was found that the both Local oils had good physical-chemical quality parameters. From sensory analysis viewpoint, Local-MB oils presented the highest intensity values for color, odor, taste, and flavor, and the consumers had a higher acceptance and preference by Picual, Local-MBPA (60% Mansa and Brava, 25% Picual, and 15% Arbequina and Local-MB (60% Mansa and 40% Brava) oils. A quality-mapping of olive oils indicate that attributes better scored from the consumer are high intensity for color, odor, taste and flavor, and pungent and floral series, and bitter is rejected by them.

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Chromatographic Fingerprinting Enables Effective Discrimination and Identitation of High-Quality Italian Extra-Virgin Olive Oils

Journal of Agricultural and Food Chemistry ◽

10.1021/acs.jafc.1c02981 ◽

2021 ◽

Author(s):

Federico Stilo ◽

Ana M. Jiménez-Carvelo ◽

Erica Liberto ◽

Carlo Bicchi ◽

Stephen E. Reichenbach ◽

...

Keyword(s):

High Quality ◽

Virgin Olive Oils ◽

Olive Oils ◽

Chromatographic Fingerprinting

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Chemical and Sensory Profiling of Monovarietal Extra Virgin Olive Oils from the Italian Marche Region

Antioxidants ◽

10.3390/antiox9040330 ◽

2020 ◽

Vol 9 (4) ◽

pp. 330 ◽

Cited By ~ 1

Author(s):

Deborah Pacetti ◽

Maria Chiara Boarelli ◽

Rita Giovannetti ◽

Stefano Ferraro ◽

Paolo Conti ◽

...

Keyword(s):

Antioxidant Activity ◽

Sensory Analysis ◽

High Performance ◽

Principal Component ◽

Tocopherol Content ◽

Volatile Fraction ◽

Virgin Olive Oils ◽

Olive Oils ◽

Marche Region ◽

Total Antioxidant

Chemical and sensory peculiarities of monovarietal extra virgin olive oils (MEVOOs) from the cultivars (cvs.) Ascolana tenera (ASC), Coroncina (COR), Mignola (MIG), Piantone di Mogliano (MOG), and Raggia (RAG) from Marche region (Italy) are investigated. Their polar phenolic substances and α-tocopherol are analysed through high performance liquid chromatography with different detectors. Volatile substances, fatty acid composition, and squalene are analysed by gas chromatography coupled to mass spectrometry (MS) and to the flame ionization detector, respectively. Total antioxidant activity and sensory analysis were also performed. MOG showed high squalene content (on average 0.88 ± 0.16 g/100 g), high relative amount of α-copaene among volatiles, and the highest oleic acid percentage. MIG had high α-tocopherol content (on average 350.0 ± 57.6 mg kg−1) and high α-farnesene in the volatile fraction. ASC showed the highest sensory quality and the lignan pinoresinol with higher concentration as compared to the other MEVOOs (p < 0.05), which resulted in a possible chemical marker for this cv. RAG was characterized by the sensory note of almond, which corresponds to its highest (E)-2-hexenal percentage. Sensory analysis and an antioxidant activity assay performed on a set of industrial extra virgin olive oils purchased in supermarkets, highlighted MEVOOs’ superiority from these points of view. Principal component analysis displays the main characteristics of the cvs. investigated.

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Extra Virgin Olive Oils with High Phenolic Content as an Ingredient of Artisanal Ice Cream: Consumer Acceptance

Journal of Culinary Science & Technology ◽

10.1080/15428052.2021.2016532 ◽

2022 ◽

pp. 1-15

Author(s):

Roberta Monteiro Caldeira ◽

Roberta Fontanive Miyahira ◽

Camila Faria Lima ◽

Carolyne Pimentel Rosado ◽

Ana Cláudia Campos ◽

...

Keyword(s):

Phenolic Content ◽

Ice Cream ◽

Consumer Acceptance ◽

Virgin Olive Oils ◽

Olive Oils

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Inter-Varietal Diversity of Typical Volatile and Phenolic Profiles of Croatian Extra Virgin Olive Oils as Revealed by GC-IT-MS and UPLC-DAD Analysis

Foods ◽

10.3390/foods8110565 ◽

2019 ◽

Vol 8 (11) ◽

pp. 565 ◽

Cited By ~ 4

Author(s):

Igor Lukić ◽

Marina Lukić ◽

Mirella Žanetić ◽

Marin Krapac ◽

Sara Godena ◽

...

Keyword(s):

Discriminant Analysis ◽

Sensory Analysis ◽

Ion Trap ◽

Ultra Performance Liquid Chromatography ◽

Varietal Diversity ◽

Virgin Olive Oils ◽

Linear Discriminant ◽

Olive Oils ◽

Phenolic Profiles ◽

Quantitative Descriptive

Despite having an interesting native olive gene pool and a rapidly emerging olive oil industry, monovarietal extra virgin olive oils (EVOO) from Croatia are relatively unexplored. To investigate the inter-varietal diversity of typical volatile and phenolic profiles of Croatian EVOO, 93 samples from six olive (Olea europaea L.) varieties were subjected to gas chromatography-ion trap mass spectrometry (GC-IT-MS) and ultra-performance liquid chromatography with diode array detection (UPLC-DAD), respectively. Quantitative descriptive sensory analysis was also performed. Analysis of variance extracted many relevant exclusive or partial discriminators between monovarietal EVOOs among the identified volatile compounds and phenols. Successful differentiation model with a 100% correct classification was built by linear discriminant analysis, while the most typical volatiles for each monovarietal EVOO were confirmed by partial least squares discriminant analysis. Diverse typical sensory attributes among the EVOOs were tentatively ascribed to the variations in the composition of volatiles and phenols. It was proven that the approach that comprises GC-IT-MS and UPLC-DAD analysis may provide additional objective information about varietal origin and typicity which successfully complement those obtained by sensory analysis. The approach was characterized as universal in nature, with a significant potential to contribute in strengthening the varietal identities and position on the market of monovarietal and Protected Denomination of Origin (PDO) EVOO.

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Determination of the Phenol and Tocopherol Content in Italian High-Quality Extra-Virgin Olive Oils by Using LC-MS and Multivariate Data Analysis

Food Analytical Methods ◽

10.1007/s12161-020-01721-7 ◽

2020 ◽

Vol 13 (5) ◽

pp. 1027-1041 ◽

Cited By ~ 3

Author(s):

Laura Dugo ◽

Marina Russo ◽

Francesco Cacciola ◽

Filippo Mandolfino ◽

Fabio Salafia ◽

...

Keyword(s):

Data Analysis ◽

Multivariate Data Analysis ◽

Multivariate Data ◽

Tocopherol Content ◽

High Quality ◽

Virgin Olive Oils ◽

Olive Oils

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Complementary Untargeted and Targeted Metabolomics for Differentiation of Extra Virgin Olive Oils of Different Origin of Purchase Based on Volatile and Phenolic Composition and Sensory Quality

Molecules ◽

10.3390/molecules24162896 ◽

2019 ◽

Vol 24 (16) ◽

pp. 2896 ◽

Cited By ~ 10

Author(s):

Alessio Da Ros ◽

Domenico Masuero ◽

Samantha Riccadonna ◽

Karolina Brkić Bubola ◽

Nadia Mulinacci ◽

...

Keyword(s):

Mass Spectrometry ◽

Gas Chromatography ◽

Volatile Compounds ◽

Sensory Analysis ◽

Gas Chromatography Mass Spectrometry ◽

Virgin Olive Oils ◽

Olive Oils ◽

Chromatography Mass Spectrometry ◽

Different Origin ◽

Tof Ms

In order to differentiate the extra virgin olive oils (EVOO) of different origin of purchase, such as monovarietal Italian EVOO with protected denomination of origin (PDO) and commercial-blended EVOO purchased in supermarkets, a number of samples was subjected to the analysis of volatile aroma compounds by both targeted gas chromatography/mass spectrometry (GC-MS) and untargeted profiling by comprehensive two-dimensional gas chromatography/mass spectrometry (GC×GC-TOF-MS), analysis of phenols by targeted high-performance liquid chromatography/mass spectrometry (HPLC-DAD-ESI/MS), and quantitative descriptive sensory analysis. Monovarietal PDO EVOOs were characterized by notably higher amounts of positive LOX-derived C6 and C5 volatile compounds, which corresponded to the higher intensities of all the assessed positive fruity and green odor sensory attributes. Commercial-blended EVOOs had larger quantities of generally undesirable esters, alcohols, acids, and aldehydes, which coincided with the occurrence of sensory defects in many samples. Many minor volatile compounds that were identified by GC×GC-TOF-MS were found to differentiate each of the two investigated groups. The differences between the groups with respect to phenols and taste characteristics were evident, but less pronounced. The results that were obtained in this study have undoubtedly confirmed the existence of the large heterogeneity of oils that are sold declared as EVOO. It was shown that GC-MS, GC×GC-TOF-MS, and HPLC-DAD-ESI/MS analyses have complementary outputs, and that their use in combination has advantages in supporting the results of sensory analysis and objectively differentiating these groups of EVOO.

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