A Linguistic Multigranular Sensory Evaluation Model for Olive Oil

A New Unbalanced Linguistic Scale for the Classification of Olive Oil Based on the Fuzzy Linguistic Approach

A key factor that determines the price of olive oil is its sensory profile. The International Olive Council (IOC) establishes four quality categories and a method to classify a sample of olive oil into one category, depending on its sensory characteristics. To do so, a taster panel is rigorously trained to provide the intensity perceived on a 10-cm scale for each organoleptic characteristic. Th...

Dokuz Eylul University Graduate School of Natural and Applied Sciences Multi Expert Decision Making by Using 2-tuple Fuzzy Linguistic Representation and Its Application to Olive Oil Sensory Evaluation

A model based on linguistic 2-tuples for dealing with multigranular hierarchical linguistic contexts in multi-expert decision-making

In those problems that deal with multiple sources of linguistic information we can find problems defined in contexts where the linguistic assessments are assessed in linguistic term sets with different granularity of uncertainty and/or semantics (multigranular linguistic contexts). Different approaches have been developed to manage this type of contexts, that unify the multigranular linguistic ...

Sensory Perceptions of Virgin Olive Oil: New Panel Evaluation Method and the Chemical Compounds Responsible

The stimulation of the human sensory receptors by compounds present in virgin olive oils (VOOs) gives rise to the sensory attributes that describe its particular aroma. The sensor panel evaluation and the molecules responsible for sensory perceptions of virgin olive oil quality are elucidated. The methodology for the evaluation of the sensory characteristics of VOOs is reported, and typical fla...

Sensory and Chemical Analyses of Monovarietal Olive Oils from Lake Garda (Northern Italy)

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 re...