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**Chapter 11** 

© 2012 Muzzalupo et al., licensee InTech. This is an open access chapter distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/3.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

© 2012 Muzzalupo et al., licensee InTech. This is a paper distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/3.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

**Sensory Analysis of Virgin Olive Oils** 

Innocenzo Muzzalupo, Massimiliano Pellegrino and Enzo Perri

The evaluation of the sensory properties and determination of the importance of these properties in consumer product acceptance represent a major accomplishment in sensory

Most of the sensory evaluation carried out by a trained *panel* involves measurement in two main areas, difference testing and descriptive analysis. Sensory difference tests are procedures used to determine whether judges can distinguish between two similar stimuli. In terms of food, the two stimuli are two very similar food samples. These evaluations are used to determine whether slight changes occur due to either product reformulation or the change in technological processing. Difference tests are particularly well adapted to the assessment of

Furthermore, they may be used to measure slight flavour variation determined by changes in storage or packaging. There are many different methods for sensory difference testing. They are described in detail in several texts (Amerine *et al.*, 1965; Lawless and Heymann,

Descriptive analysis, the other main area of sensory evaluation, precisely describes and measures the sensory attributes of food. It follows that this can be done only with trained judges. There are various methodologies that can be used. One procedure is the Quantitative Descriptive Analysis (QDA) developed by the Tragon Corporation of Palo Alto, California (Stone *et al.*, 1974). Judges examine the food and list all the relevant sensory properties. They then use standards to obtain agreement on the descriptive terms being used. By using a scaling procedure, the judge estimates the intensity of each sensory attribute considered.

There are several applications for descriptive analysis: product development and assessment, comparison of the sensory properties of products which cannot be compared

vegetable oils during their processing, being used to control refining efficiency.

The raw data obtained are then evaluated through common statistic techniques.

Additional information is available at the end of the chapter

http://dx.doi.org/10.5772/51721

1998; Meilgaard *et al.*, 1999).

**1. Introduction** 

analysis.

Viola, P. (1997). Olive Oil and Health. *International Olive Oil Council*, Madrid Spain, pp. 26- 27.
