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|Title: ||Sensorial analysis and electronic aroma detection to compare olive oils|
|Authors: ||Vaz-Freire, L.|
Gomes da Silva, M.D.R.
Costa Freitas, A.M.
|Issue Date: ||2011|
|Publisher: ||CONSEJO SUPERIOR DE INVESTIGACIONES CIENTÍFICAS|
|Abstract: ||Sensorial analysis and electronic aroma detection
to compare olive oils produced by different extraction
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.|
|Appears in Collections:||FIT - Publicações - Artigos em Revistas Internacionais Com Arbitragem Científica|
MED - Publicações - Artigos em Revistas Internacionais Com Arbitragem Científica
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