Sensory evaluation of high-quality virgin olive oil: panel analysis versus consumer perception

被引：39

作者：

Fernandes, Gabriel D. ^{[1
]}

Ellis, Ana Claudia ^{[2
]}

Gambaro, Adriana ^{[2
]}

Barrera-Arellano, Daniel ^{[1
]}

机构：

[1] Univ Estadual Campinas, Fac Food Engn, Dept Food Technol, Fats & Oils Lab, POB 6091, BR-13083970 Campinas, SP, Brazil

[2] Univ Republica, Sensory Evaluat Lab, Food Sci & Technol Dept, Fac Quim,Sch Chem, Montevideo, Uruguay

来源：

CURRENT OPINION IN FOOD SCIENCE | 2018年 / 21卷

关键词：

VOLATILE COMPOUNDS; LIPOXYGENASE PATHWAY; ITALIAN CULTIVARS; TEMPERATURE; ATTRIBUTES; BITTERNESS; DEFECT; TIME;

D O I：

10.1016/j.cofs.2018.06.001

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Sensory analysis of olive oils is one of the most important evaluations for determining the quality of virgin olive oils. Sensory evaluation is carried out by a panel of trained tasters, and the median values of the positive and negative attributes are used for classification based on the guidelines set by the International Olive Council. The main purpose of this quality assessment is to ensure that consumers have access to high-quality olive oils. However, consumer perception of the sensory characteristics of high-quality olive oils does not always agree with the panel evaluation. This review aims to discuss the relationship between the two approaches, the official method, and consumer evaluation.

引用

页码：66 / 71

页数：6

共 42 条

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