Sensory assessment of table olive: I. Set up of a panel test and use of standarised scales

M.ª Montserrat González; Teresa Navarro; Gemma Gómez; Rosa Ana Pérez; Cristina de Lorenzo

doi:10.3989/gya.2007.v58.i3.176

Sensory assessment of table olive: I. Set up of a panel test and use of standarised scales

Authors

M.ª Montserrat González Instituto Madrileño de Investigación y Desarrollo Rural, Agrario y Alimentario (IMIDRA).
Teresa Navarro Instituto Madrileño de Investigación y Desarrollo Rural, Agrario y Alimentario (IMIDRA).
Gemma Gómez Instituto Madrileño de Investigación y Desarrollo Rural, Agrario y Alimentario (IMIDRA).
Rosa Ana Pérez Instituto Madrileño de Investigación y Desarrollo Rural, Agrario y Alimentario (IMIDRA).
Cristina de Lorenzo Instituto Madrileño de Investigación y Desarrollo Rural, Agrario y Alimentario (IMIDRA).

DOI:

https://doi.org/10.3989/gya.2007.v58.i3.176

Keywords:

Descriptor, Panel training, Scale, Sensory assessment, Table olive

Abstract

A new methodology has been developed for the sensory assessment of table olives. The scales used to determine the color of the brine and the fruit are studied (they are prepared in vials, allowing their presence in situ in every panel session). Moreover, scales to quantify the parameters of firmness, acidity, saltiness and bitterness are described. In this case, the scales are prepared using different food representatives of the intensity grade of each attribute. The study has been developed by a panel test that, after months of training, acts as an analytical instrumet. In addition to the parameters specified above, criteria to determine the aromatic intensity and persistance (nasal and retronasal) of table olives were established, as well as the identification of individual aroma. Taking these points into account, a panel sheet divided into four sections has been developed: visual, scent , taste and general evaluation.

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References

Anzaldúa A. 1994. La evaluación sensorial de los alimentos en la teoría y en la práctica, Ed. Acribia, S.A, Zaragoza.

Garrido Fernández A, Fernández Díez MJ, Adams MR. 1997. Table olives: production and processing, Chapman and Hall, London.

Guerrier Y, Uziel A. 1983. Physiologie neuro-sensorielle en ORL. Ed. Masson. París.

Mac Leod P, Sauvageau F. 1986. Bases neurophsiologiques de l’evaluation sensorielle des produits alimentaires, Les cahiers de L’ENS, Bana

Marsilio V, Vlahov G, Brighigna A. 1987. Il controllo della qualità delle olive da tavola mediante determinazione degli acidi colatili nelle salamoie. La Revista Italiana delle Sostanze Grasse. LXIV, 377-379

Marsilio, V. 2002. Análisis sensorial de las aceitunas de mesa. Olivae 90, 32-41.

Navarro T, de Lorenzo C, Pérez RA. 2004. SPME analysis of volatile compounds from unfermented olives subjected to thermal treatment. Anal Bioannl Chem 379, 812-817. doi:10.1007/s00216-004-2552-y

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Published

2007-09-30

How to Cite

González MM, Navarro T, Gómez G, Pérez RA, de Lorenzo C. Sensory assessment of table olive: I. Set up of a panel test and use of standarised scales. Grasas aceites [Internet]. 2007Sep.30 [cited 2025Jan.22];58(3):225-30. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/176

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Issue

Vol. 58 No. 3 (2007)

Section

Research

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