**8. References**


Each technique has some special requirements, advantages and disadvantages according to its basic principle. GF-AAS is a sensitive, proper for direct introduction of oil samples in the form of emulsion and does not require a large amount of sample. FAAS and ICP-MS have a requirement of sample pretreatment, but ICP-MS is more sensitive and expensive when compared with FAAS. There are scarce researches dealing with oil samples related to voltammetric and potentiometric techniques such as Ad-SSWV, dPSA (Abbasi et al., 2009; Cypriano et al., 2008; Dugo et al., 2004; Galeano Diaz et al., 2006; Lo

Trace quantities of some metals are naturally present in olive oil. It could be possible to determine the levels of different trace metals with the help of precise and accurate analytical methods. In many cases, a sample pretreatment process is necessary to eliminate the oil matrix prior to the introduction of the sample into the instrument. A direct determination is also possible by sample solubilization in an organic solvent, an emulsification procedure or a solid sampling strategy when ETAAS, GF-AAS or ICP are used for the analysis of edible oils. Microwave-assisted wet digestion sample pretreatment is also employed combined with sensitive detection techniques. An alternative technique can be achieved efficiently and precisely by FAAS after the

Coco et al., 2003).

**6. Conclusion** 

**7. Abbreviations** 

**8. References** 

extraction of metals with a Schiff base ligand.

AAS Atomic Absorption Spectrometry

ICP Inductively Coupled Plasma

SCP Stripping Chronopotentiometry

FAAS Flame Atomic Absorption Spectrometry

GF-AAS Graphite Furnace Atomic Absorption Spectrometry ETAAS Electrothermal Atomic Absorption Spectrometry

ICP-MS Inductively Coupled Plasma Mass Spectrometry Ad-SSWV Adsorptive Stripping Square Wave Voltammetry dPSA Derivative Potentiometric Stripping Analysis

ICP-OES Inductively Coupled Plasma Optical Emission Spectrometry

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Metal Determinations in Olive Oil 103

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**6** 

*Italy* 

**Sensory Analysis of Virgin Olive Oil** 

Virgin olive oil (VOO) is the supernatant of the fresh juice obtained from olives by crushing, pressure and centrifugation, without additional refining. Its flavour is characteristic and is markedly different from those of other edible fats and oils. The combined effect of odour (directly via the nose or indirectly through a retronasal path, via the mouth), taste and chemical responses (as pungency) gives rise to the sensation generally perceived as "flavour". Sensory analysis is an essential technique to characterize food and investigate consumer preferences. International cooperative studies, supported by the International Olive Oil Council (IOOC) have provided a sensory codified methodology for VOOs, known as the "COI Panel test". Such an approach is based on the judgments of a panel of assessors, conducted by a panel leader, who has sufficient knowledge and skills to prepare sessions of sensory analysis, motivate judgement, process data, interpret results and draft the report. The panel generally consists of a group of 8 to 12 persons, selected and trained to identify and measure the intensity of the different positive and negative sensations perceived. Sensory assessment is carried out according to codified rules, in a specific tasting room, using controlled conditions to minimize external influences, using a proper tasting glass and adopting both a specific vocabulary and a profile sheet that includes positive and negative sensory attributes (Dec-23/98-V/2010). Collection of the results and statistical elaboration must be standardized (EEC Reg. 2568/91, EC Reg. 640/08). The colour of VOO, which is not significantly related to its quality, may produce expectations and interferences in the flavour perception phase. In order to eliminate any prejudices that may affect the smelling and

tasting phases, panelists use a dark-coloured (blue or amber-coloured) tasting glass.

Many chemical parameters and sensory analyses (EEC Reg. 2568/91 and EC Reg. 640/08), with the latter carried out by both olfactory and gustatory assessments, can classify oils in different quality categories (extra virgin, virgin, lampant). Extra virgin olive oil (EVOO) extracted from fresh and healthy olive fruits (Olea europaea L.), properly processed and adequately stored, is characterized by an unique and measurable combination of aroma and taste. Moreover, the category of EVOO should not show any defects (e.g. fusty, musty, winey, metallic, rancid) that can originate from incorrect production or storage procedures.

**1. Introduction** 

\* Corresponding Author

Alessandra Bendini, Enrico Valli,

Sara Barbieri and Tullia Gallina Toschi\* *Department of Food Science, University of Bologna* 

