STUDY OF THE CORRELATION OF SENSORY ATTRIBUTES AND SOME PHYSICOCHEMICAL PROPERTIES OF EXTRA-VIRGIN OLIVE OIL

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NOWDWHI M.; FARMANI J.; BAGHERI R.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

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Journal: Journal of food science and technology Year:2018 | Volume:14 | Issue:72 Page(s): 67-78

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Title

STUDY OF THE CORRELATION OF SENSORY ATTRIBUTES AND SOME PHYSICOCHEMICAL PROPERTIES OF EXTRA-VIRGIN OLIVE OIL

Author(s)

NOWDWHI M. | FARMANI J. | BAGHERI R. | Issue Writer Certificate

Keywords

EXTRA-VIRGIN OLIVE OILQ2

SENSORY ATTRIBUTESQ1

PHYSICOCHEMICAL PROPERTIESQ1

Abstract

EXTRA-VIRGIN OLIVE OIL is the oil obtained from olive fruits using mechanical extraction methods without any chemical processing or blending with other oils. It should have a free acidity (as oleic acid) lower than 0.8 %. SENSORY ATTRIBUTES have important role in determination of olive oil quality; however, due to the need for experienced panelists, most olive oil production units cannot evaluate SENSORY ATTRIBUTES of olive oil. In this study, SENSORY ATTRIBUTES (bitterness, pungency and fruity flavor) and some PHYSICOCHEMICAL PROPERTIES (acidity, peroxide value, anisidine value, spectrophotometric absorption at 225 nm (K225), total phenol content, fatty acid composition) of EXTRA-VIRGIN OLIVE OIL samples from the Golestan province were determined. The correlation of SENSORY ATTRIBUTES and PHYSICOCHEMICAL PROPERTIES was evaluated by determination of Pearson correlation coefficient.Bitterness had a positive correlation with acidity and K225 and a negative correlation with palmitoleic acid content (p<0.1). Pungency of the EXTRA-VIRGIN OLIVE OIL showed a positive correlation with acidity, K225 and total phenol content and a negative correlation with polyunsaturated fatty acid content (p<0.1). Fruity flavor of oil samples was negatively correlated with linolenic acid content (p<0.05).Based on the correlations found, models were developed for description of SENSORY ATTRIBUTES of extravirgin olive oil. Models describing bitterness, pungency and fruity flavor were able to predict the SENSORY ATTRIBUTES with mean absolute error of 0.63, 0.33 and 0.47, respectively.

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APA: Copy

NOWDWHI, M., FARMANI, J., & BAGHERI, R.. (2018). STUDY OF THE CORRELATION OF SENSORY ATTRIBUTES AND SOME PHYSICOCHEMICAL PROPERTIES OF EXTRA-VIRGIN OLIVE OIL. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 14(72), 67-78. SID. https://sid.ir/paper/72448/en

Vancouver: Copy

NOWDWHI M., FARMANI J., BAGHERI R.. STUDY OF THE CORRELATION OF SENSORY ATTRIBUTES AND SOME PHYSICOCHEMICAL PROPERTIES OF EXTRA-VIRGIN OLIVE OIL. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2018;14(72):67-78. Available from: https://sid.ir/paper/72448/en

IEEE: Copy

M. NOWDWHI, J. FARMANI, and R. BAGHERI, “STUDY OF THE CORRELATION OF SENSORY ATTRIBUTES AND SOME PHYSICOCHEMICAL PROPERTIES OF EXTRA-VIRGIN OLIVE OIL,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 14, no. 72, pp. 67–78, 2018, [Online]. Available: https://sid.ir/paper/72448/en

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