Effect of processing technology on chemical, sensory, and consumers' hedonic rating of seven olive oil varieties.
olive oil production
preference mapping
sensorial profile
virgin olive oil
Journal
Food science & nutrition
ISSN: 2048-7177
Titre abrégé: Food Sci Nutr
Pays: United States
ID NLM: 101605473
Informations de publication
Date de publication:
Mar 2022
Mar 2022
Historique:
received:
21
09
2021
revised:
10
12
2021
accepted:
13
12
2021
entrez:
21
3
2022
pubmed:
22
3
2022
medline:
22
3
2022
Statut:
epublish
Résumé
This study established physicochemical and sensory characteristics of virgin olive oils (VOOs) and linked them to consumers' liking using external preference mapping. We used five Tunisian and two foreign VOO varieties produced by two processing systems: discontinuous (sp) and continuous three-phase decanter (3p). The samples were analyzed and evaluated by a panel of 274 consumers. The external preference mapping revealed five VOO clusters with a consumer preference scores rating from 40% to 65%. Consumers highly appreciated the foreign Coratina cultivar's olive oil; the main drivers being richness in polyphenols (markers of bitterness and pungency), mainly the oleuropein aglycone, and volatile compounds (markers of green fruity, green leaves, green apple, cut grassy almond, and bitterness), particularly the
Identifiants
pubmed: 35311176
doi: 10.1002/fsn3.2717
pii: FSN32717
pmc: PMC8907739
doi:
Types de publication
Journal Article
Langues
eng
Pagination
863-878Informations de copyright
© 2022 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC.
Déclaration de conflit d'intérêts
The authors declare that they have no conflict of interest.
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