Sensory Profile of Italian Olive oils and Perceive quality Evaluated by Panel Testers

Olive oil is one of the most appreciated products in the Mediterranean basin and is well-known at an international level for its nutritional and health benefits. However, the sensorial characteristics are difficult to recognize. The purpose of the present study is to compare the sensorial characteristics of three different types of extra virgin olive oil (EVOO) in terms of their certifications: one without a quality certification, an EU Organic EVOO, and a Protected Designation of Origin EVOO. A specific questionnaire was submitted to Italian consumers, to understand their habits in relation to olive oil consumption, their perception in terms of olive oil quality, and purchase intention. Subsequently, an evaluation by different panels of testers was performed. The evaluation took place in two different tasting sessions by a group of professional tasters, one of semi-trained experts, and another of habitual consumers of olive oil, first through a blind test first and then a normal one. The panels' performances were estimated using the coefficient of variation. The analysis demonstrated that the two more experienced panels recognized the sensory attributes as positive qualitative characteristics of the oils, unlike the panel of regular consumers. The participants in general were positively influenced by the PDO and organic certifications, demonstrating their comprehension of the sustainability of the product. Few studies investigate the ability to recognize the qualitative characteristics of extra virgin olive oil. Therefore, this study can help to contribute to the valorization of the olive oil supply chain from a qualitative and sustainability perspective.