Sensory Variations in Olive Oils from the Arbequina Variety Elaborated with Changes in Fruit Selection and Process
| العنوان: | Sensory Variations in Olive Oils from the Arbequina Variety Elaborated with Changes in Fruit Selection and Process |
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| المؤلفون: | Camila Argenta Fante, Amanda Neris dos Santos, Luiz Fernando de Oliveira da Silva |
| المصدر: | Food Analytical Methods. 14:1645-1653 |
| بيانات النشر: | Springer Science and Business Media LLC, 2021. |
| سنة النشر: | 2021 |
| مصطلحات موضوعية: | Pungency, 010401 analytical chemistry, Sensory system, 04 agricultural and veterinary sciences, 040401 food science, 01 natural sciences, Applied Microbiology and Biotechnology, 0104 chemical sciences, Analytical Chemistry, 0404 agricultural biotechnology, Food science, Safety, Risk, Reliability and Quality, Safety Research, Food Science, Olive oil, Mathematics |
| الوصف: | In order to analyze possible sensory variations in extra virgin olive oils (EVOOs) by a trained sensory panel, three degree of maturity (DM) of Arbequina olives (green, verdant, and ripe) and four beat times (BT) of 30, 40, 50, and 60 min were studied during the production process. In this sense, twelve different elaboration forms of EVOO, monovarietal from Serra da Mantiqueira, were analyzed. Analyses of acidity, peroxide index, specific extinction, and descriptive sensory were performed on olive oils. The results were analyzed by parametric and nonparametric statistics according to the assumptions of ANOVA. The sensory profiles of the elaborated EVOOs showed different characteristics; the EVOOs of the DM green and verdant with BT 50 highlighted for “pungency” and sensory evolution harmonious and balanced; the BT 60 obtained the highest values for “green fruity,” and the DM ripe with BT 40 showed balance to the sensory attributes. From these results, it is possible to structure protocols for the preparation of olive oil in order to achieve an oil with desirable sensory characteristics. |
| تدمد: | 1936-976X 1936-9751 |
| DOI: | 10.1007/s12161-021-01997-3 |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=doi_________::bf0f2b621a5181bd51aa62f2d980e6a6 https://doi.org/10.1007/s12161-021-01997-3 |
| Rights: | CLOSED |
| رقم الانضمام: | edsair.doi...........bf0f2b621a5181bd51aa62f2d980e6a6 |
| قاعدة البيانات: | OpenAIRE |
| تدمد: | 1936976X 19369751 |
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| DOI: | 10.1007/s12161-021-01997-3 |