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Feasibility of Using Secondary Attributes in Sensory Analysis to Characterize Protected Designation of Origin of Olive Oil

  • Datos identificativos

    Identificador: imarina:9385258
    Autores:
    Ángel García-PizarroA. RomeroEsteve MartíJ.F. HermosoA. NinotLaura AceñaMontserrat Mestres
    Resumen:
    Protected denomination of origin (PDO) designations require tools to enable differentiation, as each PDO aims to establish its own distinct and exclusive identity. This necessity becomes particularly challenging in those regions where PDO territories are very close to each other, as is the situation with the extra virgin olive oil (EVOO) PDOs in Catalonia. The proximity of these territories can make it difficult to perceive the uniqueness of each area solely on the basis of the evaluation of a few general sensory descriptors. This study examines whether the frequency of use of different secondary attributes, established by the Official Tasting Panel of Virgin Olive Oils of Catalonia, can effectively differentiate PDOs. Thus, a total of 1330 EVOOs from the five Catalan PDOs, produced during the 2012–2020 period, have been analyzed by the Official Tasting Panel of Virgin Olive Oils of Catalonia. The results of the statistical analysis, using this historical database of samples, show that the frequency of the attributes does not occur randomly, but is significantly influenced by the production area and the olive cultivars associated with each PDO. These findings highlight the importance of incorporating specific secondary descriptors into the bidding specifications of PDOs, which can be a useful discriminant tool.
  • Otros:

    Autor según el artículo: Ángel García-Pizarro; A. Romero; Esteve Martí; J.F. Hermoso; A. Ninot; Laura Aceña; Montserrat Mestres
    Departamento: Química Analítica i Química Orgànica
    e-ISSN: 2073-4395
    Autor/es de la URV: Aceña Muñoz, Laura / García Pizarro, Ángel / Mestres Solé, Maria Montserrat
    Palabras clave: Sensory analysis Secondary attributes Quality Extra virgin olive oil Catalan pdos
    Resumen: Protected denomination of origin (PDO) designations require tools to enable differentiation, as each PDO aims to establish its own distinct and exclusive identity. This necessity becomes particularly challenging in those regions where PDO territories are very close to each other, as is the situation with the extra virgin olive oil (EVOO) PDOs in Catalonia. The proximity of these territories can make it difficult to perceive the uniqueness of each area solely on the basis of the evaluation of a few general sensory descriptors. This study examines whether the frequency of use of different secondary attributes, established by the Official Tasting Panel of Virgin Olive Oils of Catalonia, can effectively differentiate PDOs. Thus, a total of 1330 EVOOs from the five Catalan PDOs, produced during the 2012–2020 period, have been analyzed by the Official Tasting Panel of Virgin Olive Oils of Catalonia. The results of the statistical analysis, using this historical database of samples, show that the frequency of the attributes does not occur randomly, but is significantly influenced by the production area and the olive cultivars associated with each PDO. These findings highlight the importance of incorporating specific secondary descriptors into the bidding specifications of PDOs, which can be a useful discriminant tool.
    Acceso a la licencia de uso: https://creativecommons.org/licenses/by/3.0/es/
    Direcció de correo del autor: angel.garciap@estudiants.urv.cat montserrat.mestres@urv.cat laura.acena@urv.cat
    Identificador del autor: 0000-0001-9805-3482 0000-0001-5942-9424
    Fecha de alta del registro: 2024-11-09
    Versión del articulo depositado: info:eu-repo/semantics/publishedVersion
    Enlace a la fuente original: https://www.mdpi.com/2073-4395/14/10/2218
    URL Documento de licencia: https://repositori.urv.cat/ca/proteccio-de-dades/
    Referencia al articulo segun fuente origial: Agronomy. 14 (10): 2218-2218
    Referencia de l'ítem segons les normes APA: Ángel García-Pizarro; A. Romero; Esteve Martí; J.F. Hermoso; A. Ninot; Laura Aceña; Montserrat Mestres (2024). Feasibility of Using Secondary Attributes in Sensory Analysis to Characterize Protected Designation of Origin of Olive Oil. Agronomy, 14(10), 2218-2218. DOI: 10.3390/agronomy14102218
    DOI del artículo: 10.3390/agronomy14102218
    Entidad: Universitat Rovira i Virgili
    Año de publicación de la revista: 2024
    Tipo de publicación: Journal Publications
  • Palabras clave:

    Sensory analysis
    Secondary attributes
    Quality
    Extra virgin olive oil
    Catalan pdos
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