Italian Extra Virgin Olive Oils: Chemical and Sensory Characterization, Preference Mapping and Consumer Education for the Product’s Protection and Defence

This PhD research project have two main objectives: the first one is to improve some aspects related to the quality standards required for extra virgin olive oils (EVOOs) certified as Protected Designation of Origin in order to harmonize chemical and sensory parameters, used to define the quality/freshness of the product. The second objective, is directed to the identification of the elements that can lead to the recognition of the product quality perception by evaluation of the main analytical parameters of EVOOs quality and freshness. In particular will be studied the relationship between the presence of minor compounds and sensory perceptions associated. The study also aimed to understand the main drivers of the consumer's overall liking in order to increase his awareness of the product quality