Author(s)

Diana De Santis, Maria Teresa Frangipane

Department for Innovation in Biological, Agro-Food and Forest Systems (DIBAF), Tuscia University, Viterbo, Italy.

The stimulation of the human sensory receptors by compounds present in virgin olive oils (VOOs) gives rise to the sensory attributes that describe its particular aroma. The sensor panel evaluation and the molecules responsible for sensory perceptions of virgin olive oil quality are elucidated. The methodology for the evaluation of the sensory characteristics of VOOs is reported, and typical flavours and off-flavours are described. Relationships between chemical compounds and sensory characteristics are evaluated using the new sensory analyses method promoted by the International Olive Oil Council (IOOC) and included recently in EU regulation (Reg. 1348/2013 and following revisions). Oil quality may be defined in a number of ways, but the sensory perception of flavour is the ultimate determinant.

Olive Oil, Volatile Compounds, Sensory Attributes, Off-Flavours

De Santis, D. and Frangipane, M. (2015) Sensory Perceptions of Virgin Olive Oil: New Panel Evaluation Method and the Chemical Compounds Responsible. Natural Science, 7, 132-142. doi: 10.4236/ns.2015.73015.