Comparison of Oils Originating from Olive Fruit by Different Production Systems


JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, vol.87, no.8, pp.865-875, 2010 (SCI-Expanded) identifier identifier


In this study eight olive oil samples produced in different processing systems were analyzed and compared. It was shown that extended processing systems tend to result in lower quality oil. Slight differences were observed among the virgin classes of the samples. The antique process sample had higher phenolics content, bitterness, throat catching, and lower values of positive sensory terms. It was shown that the second decantation oil was lower in almost all quality criteria and truly is a lampante, non-food use sample. Quantitative descriptive analysis (QDA) of the samples has indicated that positively defined terms were higher in the virgin class of the samples than the refined class of the samples. But consumer hedonic measurements did not differentiate the samples. Buying intentions of the refined samples were as high as the values for the virgin samples. Models of consumer buying intentions included appearance and flavor as significant factors. Multidimensional scale analyses of data have shown that olive oils can be grouped successfully by common quality and sensory parameters.