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SENSORY ANALYSIS AS A TOOL TO CHARACTERIZE HIGH QUALITY OLIVE OILS. Maria Luisa Ambrosino asa@analistisensoriali.com +39 348 7352738; +39 081 5563368. Sensory analysis. Sensory analysis is the analysis of a (food) product by human senses

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sensory analysis as a tool to characterize high quality olive oils

SENSORY ANALYSIS AS A TOOL TO CHARACTERIZE HIGH QUALITY OLIVE OILS

Maria Luisa Ambrosino

asa@analistisensoriali.com

+39 348 7352738; +39 081 5563368

slide2

Sensory analysis

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

The use of appropriate statistical techniques allows to obtain reliable judgments

slide3

Applications in olive oil industry

  • Classification
  • Assessment of tipicity (PDO)
  • R&D
  • Monitoring shelf-life
  • Marketing
slide4

Extra Virgin Olive Oil

Made from olives (Olea europaea L.)

obtained from

mechanical phases (crushing, malaxation and centrifugation) without refinement

Good fatty acids composition

Absolutely unique flavour

No off-flavours

High content of antioxidants

slide5

Extra virgin?!?

Virgin olive oils quality is defined by

chemical

sensory analysis

acidity, peroxide value, K232, K270

Panel test

slide6

CATEGORIA

ACIDITÀ

(% ac. oleico)‏

NUMERO DI PEROSSIDI

(meq O2/KG)‏

INDICI SPETTROFOTOMETRICI

VALUTAZIONE ORGANOLETTICA

K232

K270

∆K

MEDIANA DIFETTO

MEDIANA FRUTTATO

Extra vergine

 0.8

 20

 2.5

 0.22

 0.01

0

> 0

Vergine

 2.0

 20

 2.6

 0.25

 0.01

 3.5

> 0

Lampante

>2.0

-

-

> 3.5*

-

Quality index

slide7

Panel test

COI 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

slide8

Main off-flavours

rancid

OLIVE

lipids proteins sugars

musty

OXIDATION

FERMENTATION

MICROBIAL ACRIVITY

fusty

muddy

winey

vinegary

slide9

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)

slide10

not only defects

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

slide12

Olivicoltore

Quality origin

OLIVES

WASHING

CRUSHING

Frantoiano

MALAXATION

CENTRIFUGATION

STORAGE

Confezionatore

FILTRATION

BOTTLING

DISTRIBUTION

colline salernitane
Colline Salernitane

Regolamento (CE) n. 1065/97

Area

86 comuni in provincia di Salerno

Chemistry

Free acidity Max 0,7%

polyphenols min 100ppm

Olive varieties

Rotondella, Frantoio, Carpellese o Nostrale min 65%

Ogliarola e Leccino Max 35 %

altre varietà locali Max 20%

cilento
Cilento

Regolamento (CE) n. 1065/97

Area

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

Chemistry

Free acidity Max 0,7%

polyphenols min 80 ppm

Olive varieties

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

altre varietà locali Max 15%

penisola sorrentina
Penisola Sorrentina

Regolamento (CE) n. 1065/97

Area

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

Chemistry

Free acidity Max 0,8%

polyphenols min 60ppm

Olive varieties

Minucciola min 65%

Rotondella, Frantoio o Leccino Max 35 %

altre varietà locali Max 20%

irpinia colline dell ufita
Irpinia-Colline dell’Ufita

Area

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

Olive varieties

RAVECE min 60%

Ogliarola, Marinese, Olivella, Ruveia, Vigna della Corte Max 40%

Leccino e Frantoio Max 10%

Sensory

Olive fruity 3 - 6

Bitter 2-6

Pungent 2-6

Tomato 2-5

Chemistry

Free acidity Max 0,5%

polyphenols min 100 ppm

slide18

The question is:

DOES CONSUMER RECOGNIZE DIFFERENT OLIVE OIL TIPOLOGIES?

slide19

How does the consumer choose?

  • I like it = it’s good
  • not always
  • Often we like what we are used to
  • Consumer is not used to taste the oil
  • He can’t appreciate the real quality of what he buy
  • A lot of wrong opinions are diffused among consumers (acidity can be tasted by the burning of the throat)
slide20

Is it possible to change the perception of quality?

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

slide21

Oil quality can grow

if oil culture growes

information

consumers

trained Panel

knowledge

research

slide22

To learn more

  • I profumi dell’olio
  • Guida all’assaggio
  • dell’olio extravergine di oliva
  • In colllaborazione con:
  • Regione Campania (SeSIRCA)
  • Laboratorio Chimico Merceologico della CCIAA di Napoli
slide23

For children

  • In colllaborazione con:
  • Regione Campania (SeSIRCA)
  • Associazione Nazionale Città dell’Olio
slide24

For consumers

  • Dal 2006
  • Premio EXTRABIO
  • per 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
slide25

How to taste

1

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

2

Then smell the sample, taking slow deep breaths

slide26

3

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.

4

Aftre that you can spit out the oil

What do you feel?

Positive or negative sensations?

Try to find the appropriate words to describe them