SENSORY ANALYSIS AS A TOOL TO CHARACTERIZE HIGH QUALITY OLIVE OILS Maria Luisa Ambrosino...

SENSORY ANALYSIS AS A TOOL TO CHARACTERIZE HIGH

QUALITY OLIVE OILS

Maria Luisa [email protected]

+39 348 7352738; +39 081 5563368

mailto:[email protected]

Analisti Sensoriali Associati

Sensory analysis is the analysis of a (food) product by human senses

The use of appropriate statistical techniques allows to obtain reliable judgments

Sensory analysis


Applications in olive oil industry

Classification

Assessment of tipicity (PDO)

R&D

Monitoring shelf-life

Marketing


obtained frommechanical phases (crushing, malaxation and centrifugation) without refinement

Made from olives (Olea europaea L.)

High content of antioxidants

Good fatty acids composition

Absolutely unique flavour

No off-flavours

Extra Virgin Olive Oil


Extra virgin?!?

sensory analysis

acidity, peroxide value, K232, K270

Panel test

chemical

Virgin olive oils quality is defined by


> 3.5*

3.5

0

MEDIANA DIFETTO

VALUTAZIONE ORGANOLETTICA

INDICI SPETTROFOTOMETRICI

--->2.0Lampante

> 0 0.01 0.25 2.6 20 2.0Vergine

> 0 0.01 0.22 2.5 20 0.8Extra vergine

MEDIANA FRUTTATO∆KK270K232

NUMERO DI PEROSSIDI

(meq O2/KG)

ACIDITÀ (% ac. oleico)

CATEGORIA

Quality index


Panel testCOI panel test defines criteria for determining the absence of off-flavour in order to classify EVOO

A coloured glass doesn’t allow to evaluate visual aspects


Main off-flavours

rancid

muddy

wineyvinegary

fusty

musty

OLIVE

lipids proteins sugars

OXIDATION

FERMENTATION

MICROBIAL ACRIVITY


Classification

according to the intensity of the defects and of the fruitiness, as determined by a group of tasters selected, trained and

monitored as a panel, virgin olive oils can be classified as:

EXTRA VIRGIN olive oil(Me defect = 0; Me fruity > 0)

VIRGIN olive oil(0 < Me defect ≤ 3,5; Me fruity > 0)

LAMPANTE olive oil(Me defect > 3,5; Me fruity > 0)


Trained assessors can recognize a lot of positive sensory attributes in high quality olive oils. Some of them are foundamental in typical production (PDO)

not only defects


Sensory properties of EVOO are related to minor compounds:

Composti minoriMax 2%

Monoinsaturi53 - 87%

Polinsaturi3 - 22%

Saturi 8 - 16% • Phenols

• Volatiles


Olivicoltore

Frantoiano

Confezionatore

Quality originOLIVES

WASHING

CRUSHING

MALAXATION

CENTRIFUGATION

STORAGE

FILTRATION

BOTTLING

DISTRIBUTION


Sensory profiles

0123

4567

Olive fruity

Apple

Leaf

grass

Bitter

Pungent

Sweet

Almond

Tomato

Artichoke


Colline Salernitane

Area

86 comuni in provincia di Salerno

Olive varieties

Rotondella, Frantoio, Carpellese o Nostrale min 65%

Ogliarola e Leccino Max 35 %

altre varietà locali Max 20%

Regolamento (CE) n. 1065/97

Chemistry

Free acidity Max 0,7%polyphenols min 100ppm


Cilento

Area

62 comuni a sud della provincia di Salerno nel Parco Nazionale del Cilento e del Vallo di Diano

Olive varieties

Pisciottana, Rotondella, Ogliarola, Frantoio, Salella e Leccino min 85%


Chemistry

Free acidity Max 0,7%polyphenols min 80 ppm



Penisola Sorrentina

Area

13 comuni in provincia di Napoli (Penisola Sorrentina e isola di Capri)

Olive varieties

Minucciola min 65%

Rotondella, Frantoio o Leccino Max 35 %



Chemistry

Free acidity Max 0,8%polyphenols min 60ppm


Irpinia-Colline dell’Ufita

Area

38 comuni in provincia di Avellino (Arianese, Ufita e della Media Valle del Calore)

Sensory

Olive fruity 3 - 6

Bitter 2-6

Pungent 2-6

Tomato 2-5

Olive varieties

RAVECE min 60%Ogliarola, Marinese, Olivella, Ruveia, Vigna della Corte Max 40%Leccino e Frantoio Max 10%

Chemistry

Free acidity Max 0,5%polyphenols min 100 ppm


The question is:

DOES CONSUMER RECOGNIZE DIFFERENT OLIVE OIL

TIPOLOGIES?


How does the consumer choose?

I like it = it’s good

not always

Often we like what we are used toConsumer is not used to taste the oil

He can’t appreciate the real quality of what he buyA lot of wrong opinions are diffused among consumers

(acidity can be tasted by the burning of the throat)


Is it possible to change the perception of quality?

Sensory properties of high quality EVOO need to be learned by direct experience (by tasting)


Oil quality can grow

if oil culture growes

information

trained Panel consumers

research knowledge


I profumi dell’olioGuida all’assaggio dell’olio extravergine di oliva

In colllaborazione con:•Regione Campania (SeSIRCA) •Laboratorio Chimico Merceologico della CCIAA di Napoli

To learn more


For children

In colllaborazione con:•Regione Campania (SeSIRCA) •Associazione Nazionale Città dell’Olio

DESCRIVIAMO QUEST’OLIO

L’ODORE Annusa brevemente il tuo olio. L’odore che senti è . . .

pessimo cattivo discreto buono ottimo Riconosci qualche difetto particolare? NO o SI o Quale? o Rancido o Avvinato o Riscaldo o Muffa o Morchia o _________

Riconosci qualche profumo particolare? Ed esempio . . . o Mela o Pomodoro o Mandorla o Carciofo o Erba o Rosmarino

IL SAPORE Assaggia l’olio come ti hanno insegnato. Il sapore che senti è . . .

pessimo cattivo discreto buono ottimo Sapresti dare un voto? 1 2 3 4 5 6 7 8 9 10

Cosa sai di quest’olio? è un DOP?______________ zona di produzione_____________ anno di produzione________ varietà di olive_________________ ___ ________________________________________________________________

Foglio di profilo per bambini della scuola elementare


For consumers

Dal 2006Premio EXTRABIOper promuovere gli oli biologici della Campania

In colllaborazione con:•Regione Campania (SeSIRCA) •Laboratorio Chimico Merceologico•Unione Regionale delle Camere di Commercio della Campania•Coldiretti Campania


The first think to do is to warm the covered glass. In this way volatiles are trapped under the hand.

Then smell the sample, taking slow deep breaths

11

22

How to taste


33 Take a small sip of oil. Make short, successive breaths, drawing in air through the mouth, to perceive the volatile aromatic compounds via the back of the nose.

What do you feel?Positive or negative sensations?Try to find the appropriate words to describe them

44 Aftre that you can spit out the oil

SENSORY ANALYSIS AS A TOOL TO CHARACTERIZE HIGH QUALITY OLIVE OILS Maria Luisa Ambrosino...

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