Sensory evaluation of flavored extra virgin olive oil.
Makaleler > Tam Makale · 2011
Yazarlar: H. Hande Akçar, Aytaç Saygın Gümüşkesen
GIDA - Journal of Food, Uluslararası, 2011, cilt 36, ss 249-253
Özet
Flavored olive oil is produced by adding the flavors of various spices, herbs, fruits and vegetables or natural aromas to extra virgin olive oil. In this study; various natural aromas and aromatic herb extracts were added to extra virgin olive oil in a wide range of concentrations. Sensory evaluation is performed to determine the most liked concentration of natural aromas (oregano, basilico, rosemary and bitterorange) and aromatic herb extracts (oregano, basilico and hot pepper) used to prepare flavored olive oil. Sensory evaluation of olive oil samples prepared in accordance with the trial plan was carried out with ranking test and paired-comparison test. Panelists preferred the olive oils flavored with 0.05% of natural oregano aroma and 0.07% of basilico, rosemary and bitter-orange aromas, the olive oils flavored with 20% of oregano extract and 40% of basilico and hot pepper extract. In addition, commercial flavored olive oils (oregano, basilico, rosemary, bitter-orange and garlic) were also subjected to sensory evaluation. In particular, at the end of the panel, the sample liking was the following: oregano> basilico> rosemary> hot pepper> garlic. According to the paired comparison-test, oregano flavored olive oil (0.05%) and flavored olive oil with oregano extract (20%) were statistically different at P < 0.001 from each other and the most like flavored olive oil was to prepare with natural oregano aroma.