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Sensory Authentication of European Extra‐Virgin Olive Oil Varieties by Mathematical Procedures
Author(s) -
Aparicio Ramón,
Calvente Juan J,
Morales María T
Publication year - 1996
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(199612)72:4<435::aid-jsfa677>3.0.co;2-l
Subject(s) - olive oil , sensory system , variety (cybernetics) , food science , mathematics , biology , statistics , neuroscience
Multidimensional scaling and a fuzzy filter qualifier were used together for authenticating and characterising four olive oil varieties—Picual and Arbequina (Spain), Coratina (Italy) and Koroneiki (Greece)—representative of the most important producer countries. Twenty four samples were evaluated by five panels of different nationalities—British, Greek, Italian and Spanish—these being representatives of traditional and potential consumers of virgin olive oil. Each sample was initially characterised by 74 sensory attributes. The paper analyses the most outstanding attributes and their evaluation intensities that characterise the varieties and gives the sensory profiling of each variety. Green attributes characterise Koroneiki variety, Arbequina variety is characterised by sweet–fruity sensory attributes, the bitter–pungent sensory attributes can identify Coratina while a strong fruity odour explains the sensory characteristics of Picual variety.