La presentazione è in caricamento. Aspetta per favore

La presentazione è in caricamento. Aspetta per favore

SENSORY ANALYSIS AS A TOOL TO CHARACTERIZE HIGH QUALITY OLIVE OILS Maria Luisa Ambrosino +39 348 7352738; +39 081 5563368.

Presentazioni simili


Presentazione sul tema: "SENSORY ANALYSIS AS A TOOL TO CHARACTERIZE HIGH QUALITY OLIVE OILS Maria Luisa Ambrosino +39 348 7352738; +39 081 5563368."— Transcript della presentazione:

1 SENSORY ANALYSIS AS A TOOL TO CHARACTERIZE HIGH QUALITY OLIVE OILS Maria Luisa Ambrosino ;

2 Analisti Sensoriali Associati Sensory analysis is the analysis of a (food) product by human senses The use of appropriate statistical techniques allows to obtain reliable judgments Sensory analysis

3 Analisti Sensoriali Associati Applications in olive oil industry ï Classification ï Assessment of tipicity (PDO) ï R&D ï Monitoring shelf-life ï Marketing

4 Analisti Sensoriali Associati obtained from mechanical phases (crushing, malaxation and centrifugation) without refinement Made from olives (Olea europaea L.) High content of antioxidants Good fatty acids composition Absolutely unique flavour No off-flavours Extra Virgin Olive Oil

5 Analisti Sensoriali Associati Extra virgin?!? sensory analysis acidity, peroxide value, K 232, K 270 Panel test chemical Virgin olive oils quality is defined by

6 Analisti Sensoriali Associati > 3.5 *  MEDIANA DIFETTO VALUTAZIONE ORGANOLETTICA INDICI SPETTROFOTOMETRICI --->2.0Lampante > 0  0.01  0.25  2.6  20  2.0 Vergine > 0  0.01  0.22  2.5  20  0.8 Extra vergine MEDIANA FRUTTATO ∆K∆K K270K232 NUMERO DI PEROSSIDI (meq O 2 /KG)‏ ACIDITÀ (% ac. oleico)‏ CATEGORIA Quality index

7 Analisti Sensoriali Associati Panel test COI panel test defines criteria for determining the absence of off- flavour in order to classify EVOO A coloured glass doesn’t allow to evaluate visual aspects

8 Analisti Sensoriali Associati Main off-flavours rancid muddy winey vinegary fusty musty OLIVE lipids proteins sugars OXIDATION FERMENTATION MICROBIAL ACRIVITY

9 Analisti Sensoriali Associati Classification according to the intensity of the defects and of the fruitiness, as determined by a group of tasters selected, trained and monitored as a panel, virgin olive oils can be classified as: EXTRA VIRGIN olive oil ( Me defect = 0; Me fruity > 0) VIRGIN olive oil (0 0) LAMPANTE olive oil ( Me defect > 3,5; Me fruity > 0)

10 Analisti Sensoriali Associati Trained assessors can recognize a lot of positive sensory attributes in high quality olive oils. Some of them are foundamental in typical production (PDO) not only defects

11 Analisti Sensoriali Associati Sensory properties of EVOO are related to minor compounds: Phenols Volatiles

12 Analisti Sensoriali Associati Olivicoltore Frantoiano Confezionatore Quality origin OLIVES WASHING CRUSHING MALAXATION CENTRIFUGATION STORAGE FILTRATION BOTTLING DISTRIBUTION

13 Analisti Sensoriali Associati Sensory profiles

14 Analisti Sensoriali Associati Colline Salernitane Area 86 comuni in provincia di Salerno Olive varieties Rotondella, Frantoio, Carpellese o Nostrale min 65% Ogliarola e Leccino Max 35 % altre varietà locali Max 20% Regolamento (CE) n. 1065/97 Chemistry Free acidity Max 0,7% polyphenols min 100ppm

15 Analisti Sensoriali Associati Cilento Area 62 comuni a sud della provincia di Salerno nel Parco Nazionale del Cilento e del Vallo di Diano Olive varieties Pisciottana, Rotondella, Ogliarola, Frantoio, Salella e Leccino min 85% altre varietà locali Max 15% Chemistry Free acidity Max 0,7% polyphenols min 80 ppm Regolamento (CE) n. 1065/97

16 Analisti Sensoriali Associati Penisola Sorrentina Area 13 comuni in provincia di Napoli (Penisola Sorrentina e isola di Capri) Olive varieties Minucciola min 65% Rotondella, Frantoio o Leccino Max 35 % altre varietà locali Max 20% Regolamento (CE) n. 1065/97 Chemistry Free acidity Max 0,8% polyphenols min 60ppm

17 Analisti Sensoriali Associati Irpinia-Colline dell’Ufita Area 38 comuni in provincia di Avellino (Arianese, Ufita e della Media Valle del Calore) Sensory Olive fruity Bitter 2-6 Pungent 2-6 Tomato 2-5 Olive varieties RAVECE min 60% Ogliarola, Marinese, Olivella, Ruveia, Vigna della Corte Max 40% Leccino e Frantoio Max 10% Chemistry Free acidity Max 0,5% polyphenols min 100 ppm

18 Analisti Sensoriali Associati The question is: DOES CONSUMER RECOGNIZE DIFFERENT OLIVE OIL TIPOLOGIES?

19 Analisti Sensoriali Associati How does the consumer choose? I like it = it’s good not always Often we like what we are used to Consumer is not used to taste the oil He can’t appreciate the real quality of what he buy A lot of wrong opinions are diffused among consumers (acidity can be tasted by the burning of the throat)

20 Analisti Sensoriali Associati Is it possible to change the perception of quality? Sensory properties of high quality EVOO need to be learned by direct experience (by tasting)

21 Analisti Sensoriali Associati Oil quality can grow if oil culture growes information trained Panel consumers research knowledge

22 Analisti Sensoriali Associati I profumi dell’olio Guida all’assaggio dell’olio extravergine di oliva In colllaborazione con: Regione Campania (SeSIRCA) Laboratorio Chimico Merceologico della CCIAA di Napoli To learn more

23 Analisti Sensoriali Associati For children In colllaborazione con: Regione Campania (SeSIRCA) Associazione Nazionale Città dell’Olio

24 Analisti Sensoriali Associati For consumers Dal 2006 Premio EXTRABIO per promuovere gli oli biologici della Campania In colllaborazione con: Regione Campania (SeSIRCA) Laboratorio Chimico Merceologico Unione Regionale delle Camere di Commercio della Campania Coldiretti Campania

25 Analisti Sensoriali Associati The first think to do is to warm the covered glass. In this way volatiles are trapped under the hand. Then smell the sample, taking slow deep breaths 1 2 How to taste

26 Analisti Sensoriali Associati 3 Take a small sip of oil. Make short, successive breaths, drawing in air through the mouth, to perceive the volatile aromatic compounds via the back of the nose. What do you feel? Positive or negative sensations? Try to find the appropriate words to describe them 4 Aftre that you can spit out the oil


Scaricare ppt "SENSORY ANALYSIS AS A TOOL TO CHARACTERIZE HIGH QUALITY OLIVE OILS Maria Luisa Ambrosino +39 348 7352738; +39 081 5563368."

Presentazioni simili


Annunci Google