Grasas y Aceites, Vol 62, No 4 (2011)

Sensorial analysis and electronic aroma detection to compare olive oils produced by different extraction methods


https://doi.org/10.3989/gya.010411

L. T. Vaz Freire
Escola de Ciências e Tecnologia, Departamento de Fitotecnia, Instituto de Ciências Agrárias e Ambientais Mediterrânicas ICAAM, Universidade de Évora, Portugal

M. J. Cabrita
Escola de Ciências e Tecnologia, Departamento de Fitotecnia, Instituto de Ciências Agrárias e Ambientais Mediterrânicas ICAAM, Universidade de Évora, Portugal

M. D.R. Gomes da Silva
REQUIMTE, Departamento de Química, Faculdade de Ciências e Tecnologia/ Universidade Nova de Lisboa, Portugal

A. M. Costa Freitas
Escola de Ciências e Tecnologia, Departamento de Fitotecnia, Instituto de Ciências Agrárias e Ambientais Mediterrânicas ICAAM, Universidade de Évora, Portugal

Abstract


A sensorial analysis and an aroma analysis by electronic sensory devices were used to compare olive oils produced according to two different extraction methods. The extraction methods compared were the press system and two phase decanter. Samples were taken from the harvests of 2002-2004 and the olives were all from the same variety. The variety used was the Portuguese Galega sp. Olives were picked and technologically handled under predetermined and supervised conditions. Olive oils produced were better classified when the sensory analysis by a panel was applied than when an electronic sensory analysis was performed, even after sensor optimization. This observation is in accordance with the fact that olive oil has a low volatility matrix and “flavor”, rather than aroma, can give a clearer characterization than electronic sensory analysis alone, where aroma is the main characteristic evaluated.

Keywords


Aroma; Electronic nose; Extraction technology; Olive oil; Sensorial analysis

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