Bitter, Pungency and Phenol Composition of Extra Virgin Olive Oils: A Study on Consumer Acceptability

The sensory quality of extra virgin olive oils from the Italian market was investigated by quantitative-descriptive analysis (QDA). The sensory analysis was carried out by a panel group consisting of 8 trained assessors. Positive and negative descriptors were selected and adopted, as suggested by rules of the IOOC. The intensity level of each descriptor was graded by the judges using a continuous unstructured line scale of 100 mm. Quality parameters including acidity, peroxide number and spectrophotometric indices were valued. Moreover, total phenols and o-diphenols by spectrophotometric methods and single phenolic molecules by HPLC were also determined. Correlations between phenolic content and intensity of bitter and pungent perception provided by the sensory panel were investigated. Some of these samples were subjected to an acceptability test realized in an Italian supermarket by a group of 60 consumers. Consumers expressed their judgment on selected attributes using both an hedonic scale and a just about right (JAR) scale. The consumer test was divided in two different sessions (blind and branded conditions) to test if product information affect the consumer purchase decision. Moreover, the degree of consumers acceptability was related with the main positive taste and kinaesthetic attributes (bitter and pungent) and with, the oils‘ quality. The statistical analysis was carried out by XLSTAT software with the aims to highlight relationships between chemical and sensory characteristics and to evaluate consumers preferences