| Title: | Consumer Acceptance and Quality Parameters of the Commercial Olive Oils Manufactured with Cultivars Grown in Galicia (NW Spain) |
| Author(s): | Zamuz S; Purrinos L; Tomasevic I; Dominguez R; Brncic M; Barba J; Lorenzo JM; |
| Address: | "Centro Tecnologico de la Carne de Galicia, Parque Tecnologico de Galicia, 32900 Ourense, Spain. Faculty of Agriculture, Department of Animal Source Food Technology, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia. University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva ulica 6, 10000 Zagreb, Croatia. Universitat de Valencia, Faculty of Pharmacy, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Nutrition and Food Science Area, Avda.Vicent Andres Estelles, s/n, 46100 Burjassot, Valencia, Spain" |
| ISSN/ISBN: | 2304-8158 (Print) 2304-8158 (Electronic) 2304-8158 (Linking) |
| Abstract: | "Mansa and Brava are olive autochthonous cultivars from Galicia, a new olive-growing zone from NW Spanish, from which high-quality extra virgin olive oils (EVOOs) are obtained. The oils obtained as by co-crushing Mansa and Brava olives in different proportions as by blending with others olives cultivars have different composition that influence in their sensory quality. The consumer acceptance of commercial oils elaborated with Local Galician cultivars was evaluated and a quality-mapping of olive oils was created. It was found that the both Local oils had good physical-chemical quality parameters. From sensory analysis viewpoint, Local-MB oils presented the highest intensity values for color, odor, taste, and flavor, and the consumers had a higher acceptance and preference by Picual, Local-MBPA (60% Mansa and Brava, 25% Picual, and 15% Arbequina and Local-MB (60% Mansa and 40% Brava) oils. A quality-mapping of olive oils indicate that attributes better scored from the consumer are high intensity for color, odor, taste and flavor, and pungent and floral series, and bitter is rejected by them" |
| Keywords: | Brava Evoo Mansa fatty acids quality parameters sensory acceptance volatile compounds; |
| Notes: | "PubMed-not-MEDLINEZamuz, Sol Purrinos, Laura Tomasevic, Igor Dominguez, Ruben Brncic, Mladen J Barba, Francisco Lorenzo, Jose M eng Switzerland 2020/04/09 Foods. 2020 Apr 3; 9(4):427. doi: 10.3390/foods9040427" |
