Sensory and chemical analyses of monovarietal olive oils from lake garda (northern italy)

Abstract

The qualitative description of an olive oil should be based not only on chemical and physical analyses but also on sensory evaluation. The present study was designed to evaluate by sensory analysis the monovarietal oils from olive accessions in a germplasm collection in northern Italy's Lake Garda area. Relationships of chemical and sensory evaluation were studied by correlation and multiple regression analysis. Olive accessions were successfully classified by oil sensory profile. A rather good agreement among sensory traits and chemical analysis of volatile compounds and polyphenols was found.