ArticleJournal of agricultural and food chemistry2024
Relationships Between Chemical Compounds and Sensory Properties of Virgin Olive Oil in the US and Israel: Development of a Prediction Model for Defects.
Article in Journal of agricultural and food chemistry, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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8 authors.
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Abstract
Virgin olive oil (VOO) quality is defined by both chemical and sensory parameters. While the chemical parameters are objective and measured using instrument-based methods, sensory quality evaluation is based upon human panels, which can be subjective, have less repeatability, suffer from fatigue, and require long and costly training. Tasting biases could be minimized by a trained panel, but using humans as a testing instrument is inevitably prone to various psychological biases, stimulus-related factors, and carry-over effects. The objectives of this study were to evaluate instrumental methodologies that will assist the existing human panel in assessing the sensory characteristics of VOO and to develop chemistry-based predicting models for sensory properties in the oil using VOO samples originating from the US and Israel. Our results indicated that oil rancidity highly correlated with the contents of chemical components contents; 1-penten-3-one, 3-hexen-1-ol, (
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