ArticleFood science & nutrition2022
Effect of processing technology on chemical, sensory, and consumers' hedonic rating of seven olive oil varieties.
Article in Food science & nutrition, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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4 citing papers in PubMed.
- Quality of oil extracted by cold press fromFood science & nutrition · 2024Article
- Application of Dispersive Liquid-Liquid Aerosol Phase Extraction to the Analysis of Total and Individual Phenolic Compounds in Fried Extra Virgin Olive Oils.Journal of agricultural and food chemistry · 2023Article
- Fatty Acid and Phenolic Profiles of Virgin Olive Oils from Local and European Varieties Planted in Lebanon.Plants (Basel, Switzerland) · 2023Article
- Effect of processing technology on chemical, sensory, and consumers' hedonic rating of seven olive oil varieties.Food science & nutrition · 2022Article
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8 authors.
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Abstract
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
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