Abstract

Sensory analysis of oil, meaning the official organoleptic assessment of olive oil respectively the panel test (PT), relies on the standards of the International Olive Council (IOC), furthermore as on the Regulation (EC) 640/2008 of the European Commission (EC). These regulations lead to the classification of oil as extra virgin (EVOO), virgin (VOO) or Lampante, that but isn’t comfortable to obviously discriminate between totally different quality levels inside the grade EVOO. This chapter was meted out to the study sheet for sensory analysis; look at and methodology conditions, classification of olive oil. quality indices, polyphenols, tocopherols, volatile compounds, effects of selection, extraction system and storage conditions corresponding to packaging sort and temperature variation on the sensory analysis of virgin oil.

Keywords: Olive oil;Sensory attributes;Volatile compounds; Quality indices