Sensory evaluation of Brazilian olive oils by trained panel

Sensory evaluation of Brazilian olive oils by trained panel
1LEITE, L.F.O.*; 2OLIVEIRA, D.S.; 3SÁ, D. G. C. F.; 1CASTELO-BRANCO, V.N.; 2ZAGO, L.
1Universidade Federal Fluminense – Rio de Janeiro, [email protected], [email protected]
2 Universidade do Estado do Rio de Janeiro – Rio de Janeiro, [email protected], [email protected]
3 Embrapa Food Technology – Rio de Janeiro, [email protected]

Keywords: Brazilian olive oil; Sensory profile; Food Identity and Quality Standard.

Abstract: Extra virgin olive oil is globally recognized for its sensory and functional properties, being a central element of the Mediterranean diet and increasingly valued in Brazil. The sensory characterization of these products is essential to ensure authenticity, quality, and competitiveness in the market, as well as to guide management and processing practices. In this context, the objective of the present study was to evaluate the sensory profile of Brazilian olive oils from different cultivars and blends, originating from the main producing regions of the country and from two distinct harvests (2023 and 2024). For sampling, 12 oils were purchased from the local market, coded according to the state abbreviation followed by a number for differentiation, with 6 from the South region (RS1–RS6) and 6 from the Southeast region (SP1–SP4 and MG1–MG2). The sensory analysis was carried out according to the official method of the International Olive Council (IOC), using a panel of previously trained tasters. A total of 18 panelists participated, with 8 to 12 selected per session, over three different days, always with an IOC reference sample for calibration. The evaluation was performed using a 9-cm unstructured scale, considering positive attributes (fruitiness, bitterness, and pungency) and sensory defects (rancid, muddy, winey–vinegary, among others), with results expressed as median values per attribute or defect. The results showed variation in the intensity of fruitiness, with SP2 (6.5) and RS4 (5.3) standing out, while MG1 (0.0), RS1 (2.5), RS2 (3.0), and RS6 (3.0) presented lower values. Most oils showed no significant defects, maintaining a median of 0.0. However, some defects were detected in RS3 (Rancid = 1.8), RS2 (Rancid = 1.7), RS1 (Rancid = 2.1), and MG1 (Muddy = 4.0). Overall, the results confirm the predominance of positive sensory attributes in the evaluated Brazilian olive oils, reinforcing the potential of cultivars adapted to the country and highlighting the need for continuous monitoring to prevent defects that may compromise the extra virgin category.

Funding Agency: CAPES