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Sensory Variations in Olive Oils from the Arbequina Variety Elaborated with Changes in Fruit Selection and Process

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Abstract

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.

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Acknowledgements

The authors gratefully acknowledge the Coordination for the Improvement of Higher Level Personnel–CAPES for their financial assistance, Serra que Chora Farm, and Agriculture Research Company of Minas Gerais (EPAMIG) for their support.

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Funding

This work was funded by of the Coordination for the Improvement of Higher Level Personnel–CAPES.

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Authors and Affiliations

  1. Foods Science, Faculty of Pharmacy, Federal University of Minas Gerais (UFMG), Av. Antônio Carlos, 6627, Pampulha, Belo Horizonte, MG, Brazil

    Amanda Neris dos Santos

  2. State Oliviculture Program, Agricultural Research Company of Minas Gerais (Epamig), Av Washington Viglioni, Vargedo, Maria da Fé, MG, Brazil

    Luiz Fernando de Oliveira da Silva

  3. Foods Science, Faculty of Pharmacy, Federal University of Minas Gerais (UFMG), Av. Antônio Carlos, 6627, Pampulha, Belo Horizonte, MG, Brazil

    Camila Argenta Fante

Authors
  1. Amanda Neris dos Santos
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  2. Luiz Fernando de Oliveira da Silva
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  3. Camila Argenta Fante
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Contributions

Amanda Neris dos Santos: methodology, data curation, writing—original draft. Luiz Fernando de Oliveira da Silva: methodology—review. Camila Argenta Fante: supervision, writing—review. The author(s) read and approved the final manuscript.

Corresponding author

Correspondence to Amanda Neris dos Santos.

Ethics declarations

Ethics Approval

Sensory analysis was performed according to the release registered with CAAE number 80263617.3.0000.5149.

Consent to Participate

As required by the COEP/UFMG Ethics Committee, all participants signed the Informed Consent Form-TCLE, and such documents were signed in two copies, the researcher’s copy remaining on file, under confidentiality, as recommended by resolution CNS 466/12.

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Not applicable.

Conflicts of Interest

Amanda Neris dos Santos declares that she has no conflict of interest. Luiz Fernando de Oliveira da Silva declares that he has no conflict of interest. Camila Argenta Fante declares that she has no conflict of interest.

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dos Santos, A.N., de Oliveira da Silva, L.F. & Fante, C.A. Sensory Variations in Olive Oils from the Arbequina Variety Elaborated with Changes in Fruit Selection and Process. Food Anal. Methods 14, 1645–1653 (2021). https://doi.org/10.1007/s12161-021-01997-3

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