Sensory Evaluation And Taste Test Of Olive Oil

Extra virgin olive oil has excellent efficacy of natural health, beauty and ideal cooking purposes. With the improvement of China’s comprehensive national and people’s living standards, China’s olive oil marketing is growing very rapid, olive oil consumption will gradually become more greater. Now, taste test is the international recognized virgin olive oil sensory evaluation criteria, there is not yet criteria in China.The purpose of the study is researched special flavor of virgin olive oil, through taste testing and sensory evaluating, which combined with sensory analysis and instrumental analysis, provide a basis for olive oil sensory evaluation. Specifically,this paper includes the following:(1) The sensory evaluation system of olive oilThe International Olive Oil Council is organized and summarized olive oil sensory evaluation about olive oil sensory evaluation of requirements and specifications(including environment, equipment, evaluation procedures and the results of analysis, etc.), establish the sensory evaluation and taste system of virgin olive oil.Collected 27 kinds of extra virgin olive oil that product from Italy, Spain, Greece and China. According to tasting evaluation, extra virgin olive oil obtained evaluation results, then select extra virgin olive oil to analyse sensory and instrumental experiments.(2) Analysis of Olive Oil FlavorFruity composition analysis: sensory evaluation were selected extra virgin olive oil in the green fruit and ripe fruit: Olivola Polyphenol Extra Virgin Olive Oil imported in Italian and Andasaludsia Extra Virgin Olive Oil imported in Spain.Methods for components analysis of virgin olive oil using headspace solid phase micro-extraction(HS-SPME) with gas chromatography-mass spectrometry(GC-MS)and Gas chromatography – Olfactometry(GC-O) were presented. Determination of fruit in extra virgin olive oil is source in alcohols, aldehydes, esters and olefin material, especially six carbon alkenes. Compared with the results, the distinction between the source of green fruit in the volatile substances with large molecular mass compounds and ripe fruit in the volatile substances with small molecular mass compounds.Bitter and Pungent composition analysis: sensory evaluation were selected extra virgin olive oil in bitter and pungent characteristics: Olivocampo Extra Virgin Olive Oil, Fulinmen Extra Virgin Olive Oil and Dazhou Extra Virgin Olive Oil, using GC-MS analysis of the bitter and pungent, the simultaneous determination of the olive oil in a variety of bioactive substances, obtained bitter mainly from polyphenols;pungent mainly from alcohol compounds, mono-unsaturated fatty acids and squalene.Rancid componsition analysis: Sensory evaluation were selected extra virgin olive oil in different shelf life(Olivola Extra Virgin Olive Oil), using headspace solid phase micro-extraction and GC-MS analysis of volatile flavor components, compared to its composition differences determine acetic acid and saturated aldehydes may cause rancid.Other defects componsition analysis: Sensory evaluation were selected extra virgin olive oil in obvious sensory defects: Yabarra Extra Virgin Olive Oil, La Espanola Extra Virgin Olive Oil and Fragata Extra Virgin Olive Oil, using GC-MS and GC-O analysis of volatile flavor components, anisidine value, the sources of defects are relative in large molecular mass, long-carbon chain structure of the compound, saturated alcohols and aldehydes.In this paper, through the sensory evaluation of virgin olive oil, extra virgin olive oil has positive characteristic fruity, bitter,pungent and negative characteristic rancid,etc. The main component source combined with the sensory and instrumental analysis and identification of flavor components in Chinese olive oil sensory evaluation methods and extra virgin olive oil to provide a strong basis.