The aroma of olive oil: an important parameter of quality

To define the quality of virgin olive oil, in addition to the chemical and physical analyses, it is necessary to carry out sensory analyses to evaluate the organoleptic qualities of the oil. Perceiving the intensity of positive attributes (i.e., fruity, bitter and pungent) and identifying defects (i.e., musty, rancid and fusty) help define the quality of an oil, as do acidity and peroxide index values and spectrophotometric test results. Moreover, PDO and PGI oils are always subject to organoleptic assessment. The sensory analysis is, therefore, one of the fundamental steps in the recognition of a good oil.

PARTECIPANTI: Angela Giorgia Potortì, Vincenzo Lo Turco, Ambrogina Albergamo, Federica Litrenta, Vincenzo Nava, Giuseppa Di Bella. Department of Biomedical and Dental Sciences and of Morphological and Functional Images (BIOMORF).