engleski

The Consumer acceptability of different types of Olive oil in Croatia

Olive oil takes a special place among other oils and foodstuffs. On the islands and narrow coastal parts of Croatia typical Mediterranean region, olives were collected, kept and processed mostly on a traditional way which including: collection of olives from the ground, late-picking overripe olives, keeping olives in seawater or drinking water, processing of olives at the press and etc. In rural parts of country, especially on the islands this way of processing is held till now. Many consumer from Croatia prefer traditional taste of oil because they recognize it as a taste of their youth although they know that this oil has a smaller amount of healthy component, minor oil components-phenolics, associated with a lower incidence of atherosclerosis, cardiovascular disease, and certain types of cancer. „Traditional” oil mostly has higher free fatty acids content, higher peroxide value and one or more sensory defects in compare with virgin olive oil (VOO) usually processed in a “novel” way by the rules of the profession. However, consumers mostly do not tolerate that oil, because it has a pronounced bitter taste. In this paper we have examined: freshness, odor, texture and taste in the mouth (pungent, bitter, fruity, well balanced, etc.), intensity of the defects if there (rancid, winey, metallic, fusty, musty, etc.) in four samples of olive oil two „traditional“ and two „novel“ VOO. Comparisons and ranking tests were carried out by both a trained panel (group of 8-10 tasters selected, trained and monitored as a panel, aged 30-60) and a consumer panel (randomly selected 100 consumers of VOO, aged 20 to 60) to single out the preferred sample.

olive oil; sensory evaluation; education of olive oil producers

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