Please use this identifier to cite or link to this item: http://hdl.handle.net/10174/2843

Title: Sensorial analysis and electronic aroma detection to compare olive oils produced by different extraction methods
Authors: Vaz Freire, Luís
Cabrita, Maria Joao
Gomes da Silva, Marco
Costa Freitas, Ana Maria
Keywords: aroma
electronic nose
extraction technology
olive oil
sensorial analysis
Issue Date: 2011
Abstract: Sensorial analysis and electronic aroma detection to compare olive oils produced by different extraction methods. 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.
URI: http://hdl.handle.net/10174/2843
Type: article
Appears in Collections:FIT - Publicações - Artigos em Revistas Internacionais Com Arbitragem Científica
ICAAM - Publicações - Artigos em Revistas Internacionais Com Arbitragem Científica

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