Check-All-That-Apply (CATA) Test to Investigate the Consumers’ Perception of Olive Oil Sensory Properties: Effect of Storage Time and Packaging Material

Sensory changes during shelf-life of oils have been mostly studied by descriptive methods, while consumer-based approaches have been poorly explored. This study assessed the variations in consumers’ liking and sensory perception of extra virgin olive oil (EVOO) and olive oil (OO) packaged in glass, polyethylene terephthalate and tinplate. After 2, 10 and 19 months of storage, oil perception was investigated with consumers (n = 50) performing both a liking test and a check-all-that-apply (CATA) test. No significant effect of the packaging material on consumers’ response was found, whereas storage time negatively affected the sensory properties of and acceptability of OOs and EVOOs from the 10th month of storage. The CATA test results revealed the sensory changes in oils over 19 months, mainly described as a decrease in pungency for EVOO and a decrease in herbaceous and ripe fruitiness in OO. The CATA technique combined with the liking test allowed the drivers of liking (“olive” for OO and “green fruitiness” for EVOO) and disliking (“bitter” and “pungent” for EVOO) to be identified. In conclusion, the sensory approach based both on CATA technique and liking test seems promising as a rapid tool to evaluate the changes in sensory properties perceivable during the shelf-life of oils.

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Effect of packaging material headspace, oxygen and light transmission, temperature and storage time on quality characteristics of extra virgin olive oil

Food Control ◽

10.1016/j.foodcont.2009.06.019 ◽

2010 ◽

Vol 21 (4) ◽

pp. 412-418 ◽

Cited By ~ 74

Author(s):

G. Pristouri ◽

A. Badeka ◽

M.G. Kontominas

Keyword(s):

Olive Oil ◽

Storage Time ◽

Light Transmission ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

Quality Characteristics ◽

Packaging Material ◽

Headspace Oxygen ◽

And Storage

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Effect of extraction conditions and storage time on the sensory profile of monovarietal extra virgin olive oil (cv Carboncella) and chemical drivers of sensory changes

LWT ◽

10.1016/j.lwt.2015.03.025 ◽

2015 ◽

Vol 63 (1) ◽

pp. 281-288 ◽

Cited By ~ 7

Author(s):

Fiorella Sinesio ◽

Elisabetta Moneta ◽

Antonio Raffo ◽

Sabrina Lucchetti ◽

Marina Peparaio ◽

...

Keyword(s):

Olive Oil ◽

Storage Time ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

Sensory Profile ◽

Sensory Changes ◽

And Storage

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Evolution of Flavors in Extra Virgin Olive Oil Shelf-Life

Antioxidants ◽

10.3390/antiox10030368 ◽

2021 ◽

Vol 10 (3) ◽

pp. 368

Author(s):

Paula Garcia-Oliveira ◽

Cecilia Jimenez-Lopez ◽

Catarina Lourenço-Lopes ◽

Franklin Chamorro ◽

Antia Gonzalez Pereira ◽

...

Keyword(s):

Phenolic Compounds ◽

Shelf Life ◽

Olive Oil ◽

Unsaturated Fatty Acids ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

Volatile Fraction ◽

Organoleptic Characteristics ◽

Olive Variety ◽

Minor Compounds

Extra virgin olive oil (EVOO) is one of the most distinctive ingredients of the Mediterranean diet. There are many properties related to this golden ingredient, from supreme organoleptic characteristics to benefits for human health. EVOO contains in its composition molecules capable of exerting bioactivities such as cardio protection, antioxidant, anti-inflammatory, antidiabetic, and anticancer activity, among others, mainly caused by unsaturated fatty acids and certain minor compounds such as tocopherols or phenolic compounds. EVOO is considered the highest quality vegetable oil, which also implies a high sensory quality. The organoleptic properties related to the flavor of this valued product are also due to the presence of a series of compounds in its composition, mainly some carbonyl compounds found in the volatile fraction, although some minor compounds such as phenolic compounds also contribute. However, these properties are greatly affected by the incidence of certain factors, both intrinsic, such as the olive variety, and extrinsic, such as the growing conditions, so that each EVOO has a particular flavor. Furthermore, these flavors are susceptible to change under the influence of other factors throughout the oil's shelf-life, such as oxidation or temperature. This work offers a description of some of the most remarkable compounds responsible for EVOO’s unique flavor and aroma, the factors affecting them, the mechanism that lead to the degradation of EVOO, and how flavors can be altered during the shelf-life of the oil, as well as several strategies suggested for the preservation of this flavor, on which the quality of the product also depends.

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Shelf-Life Prediction of Extra Virgin Olive Oils Using an Empirical Model Based on Standard Quality Tests

Journal of Chemistry ◽

10.1155/2016/6393962 ◽

2016 ◽

Vol 2016 ◽

pp. 1-7 ◽

Cited By ~ 7

Author(s):

Claudia Guillaume ◽

Leandro Ravetti

Keyword(s):

Shelf Life ◽

Olive Oil ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

Storage Conditions ◽

Quality Parameters ◽

Virgin Olive Oils ◽

Olive Oils ◽

Standard Quality ◽

Basic Quality

Extra virgin olive oil shelf-life could be defined as the length of time under normal storage conditions within which no off-flavours or defects are developed and quality parameters such as peroxide value and specific absorbance are retained within accepted limits for this commercial category. Prediction of shelf-life is a desirable goal in the food industry. Even when extra virgin olive oil shelf-life should be one of the most important quality markers for extra virgin olive oil, it is not recognised as a legal parameter in most regulations and standards around the world. The proposed empirical formula to be evaluated in the present study is based on common quality tests with known and predictable result changes over time and influenced by different aspects of extra virgin olive oil with a meaningful influence over its shelf-life. The basic quality tests considered in the formula are Rancimat® or induction time (IND); 1,2-diacylglycerols (DAGs); pyropheophytin a (PPP); and free fatty acids (FFA). This paper reports research into the actual shelf-life of commercially packaged extra virgin olive oils versus the predicted shelf-life of those oils determined by analysing the expected deterioration curves for the three basic quality tests detailed above. Based on the proposed model, shelf-life is predicted by choosing the lowest predicted shelf-life of any of those three tests.

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Preliminary Results About the Use of Argon and Carbon Dioxide in the Extra Virgin Olive Oil (EVOO) Storage to Extend Oil Shelf Life: Chemical and Sensorial Point of View

European Journal of Lipid Science and Technology ◽

10.1002/ejlt.201800156 ◽

2018 ◽

Vol 120 (9) ◽

pp. 1800156 ◽

Cited By ~ 11

Author(s):

Chiara Sanmartin ◽

Francesca Venturi ◽

Monica Macaluso ◽

Anita Nari ◽

Mike F. Quartacci ◽

...

Keyword(s):

Carbon Dioxide ◽

Shelf Life ◽

Olive Oil ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

Point Of View ◽

Preliminary Results

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Monitoring the bioactive compounds status of extra-virgin olive oil and storage by-products over the shelf life

Food Control ◽

10.1016/j.foodcont.2012.06.036 ◽

2013 ◽

Vol 30 (2) ◽

pp. 606-615 ◽

Cited By ~ 27

Author(s):

Jesus Lozano-Sánchez ◽

Alessandra Bendini ◽

Rosa Quirantes-Piné ◽

Lorenzo Cerretani ◽

Antonio Segura-Carretero ◽

...

Keyword(s):

Shelf Life ◽

Olive Oil ◽

Bioactive Compounds ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

And Storage ◽

By Products

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Changes occurring in chemical composition and oxidative stability of virgin olive oil during storage

OCL ◽

10.1051/ocl/2018052 ◽

2018 ◽

Vol 25 (6) ◽

pp. A602 ◽

Cited By ~ 5

Author(s):

Esmaeil Ghanbari Shendi ◽

Dilek Sivri Ozay ◽

Mucahit Taha Ozkaya ◽

Nimeti Feyza Ustunel

Keyword(s):

Fatty Acid ◽

Chemical Composition ◽

Free Fatty Acid ◽

Olive Oil ◽

Peroxide Value ◽

Storage Time ◽

Fatty Acid Content ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

Uv Absorbance

In present study, “Saurani” Turkish olive monocultivar extra virgin olive oil (EVOO) was extracted by using Mobile Olive Oil Processing Unit (MOOPU)” (TEM Oliomio 500-2GV, Italy). Free fatty acid content, peroxide value, moisture content and UV absorbance value, minor and major components and quality characteristics changes were surveyed during a year storage. “Saurani” olive oil samples weren’t categorized as EVOO according to the trade standards of International Olive Council (IOC) based on peroxide value, UV absorbance values after five and two months of storing, respectively. Free fatty acid content of VOO samples increased during 12 months’ storage, but it was under the IOC limitation for extra virgin olive oil (< 0.8%). According to the results, color values of VOO changed from green to yellow while UV absorbance values altered during storage. Total phenol content decreased from 342.95 to 252.42 ppm in EVOO samples during a year storage time. Luteolin was the most abundant phenolic compound and its decrement was 10%. Tyrosol content of VOO samples increased from 2.80 to 8.81 ppm. Except tyrosol, other phenolic compounds’ concentration decreased after a year storage time. α-tocopherol contents of VOO sample were 324.60 ppm. After 12 months of storage, about 20.48% of α-tocopherol content was destroyed. Amounts of phenolic and tocopherol isomers decreased during storage as expected. Results of this study showed that chemical composition and oxidative stability of VOO samples changed significantly.

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Determination of chemical parameters and storage stability of extra virgin olive oil extracted by Mobile Olive Oil Processing Unit

OCL ◽

10.1051/ocl/2020002 ◽

2020 ◽

Vol 27 ◽

pp. 6 ◽

Cited By ~ 1

Author(s):

Esmaeil Ghanbari Shendi ◽

Dilek Sivri Ozay ◽

Mucahit Taha Ozkaya ◽

Nimeti Feyza Ustunel

Keyword(s):

Olive Oil ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

Sensory Properties ◽

Sensory Profile ◽

Total Phenol Content ◽

Processing Unit ◽

Oil Processing ◽

One Year

The effects of storage time on the stability and quality of cold press extra virgin olive oils (EVOO) extracted from cv. Tavşan Yüreği locally grown in Antalya Region of Anatolia was investigated. The Mobile Olive Oil Processing Unit (TEM Oliomio 500-2GV, Italy) was designed and used for the monocultivar olive oil production. Changes on the free fatty acid, peroxide value, UV absorption values, total phenol content, phenolic and tocopherol profiles, and sensory properties of EVOO samples were determined for 12 months. Results showed that fresh “Tavşan Yüreği” EVOO was classified as EVOO declared by the International Olive Council (IOC) standards-based in terms of chemical and sensory properties. It had a sensory profile with an equilibrated taste of intense fruitiness and medium bitterness and pungency at the end of one year. Although positive attributes (fruitiness, bitterness, and pungency) slightly decreased, color values of EVOO changed from green to yellow. Although total phenols content of EVOO samples were 385.27 ± 0.908 ppm at the beginning of storage, it decreased to 327.58 ± 0.212 ppm after a year storing. Luteolin was the most abundant phenolic compound and its content decreased by 14% at the end of storage, while tyrosol content of EVOO increased from 12 to 36.17 ppm. After twelve months, α-tocopherol contents decreased 22.38%. Using Mobile Olive Oil Processing Unit increased oxidative stability and quality of extracted EVOO.

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