Banca de QUALIFICAÇÃO: REBECA PEREIRA DE AVELLAR

Uma banca de QUALIFICAÇÃO de MESTRADO foi cadastrada pelo programa.
STUDENT : REBECA PEREIRA DE AVELLAR
DATE: 07/05/2025
TIME: 09:00
LOCAL: Online
TITLE:

Sensory characterization and consumer acceptance of olive oil

KEY WORDS:

Olive oil, sensory characteristics, sensory acceptance, consumer

PAGES: 38
BIG AREA: Ciências Agrárias
AREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Ciência de Alimentos
SPECIALTY: Avaliação e Controle de Qualidade de Alimentos
SUMMARY:

Olive oil, a food consumed for thousands of years, has stood out among the most sought-after lipid sources by consumers due to its appreciated sensory characteristics and also for its beneficial effects on health. Currently, the agency responsible for monitoring olive oils is the International Olive Council (IOC), which is composed of a sensory panel that aims to identify aromas and flavors that classify the product as virgin, extra virgin or lampante and identify their intensity. Therefore, this agency does not characterize the aromas and flavors that may be present in olive oils based on the sensory wheel, and furthermore, it is not possible to use the IOC method to characterize the sensory profile and acceptance of olive oils by consumers. In this context, the objective of this study is to evaluate the differences and intensities between samples of olive oil from different cultivars produced in the states of Rio Grande do Sul, São Paulo and Minas Gerais, and imported olive oils, using the RATA method described with a trained panel from Embrapa and olive oil consumers. Furthermore, the study seeks to analyze consumer acceptance of national and imported olive oils.

COMMITTEE MEMBERS:
Presidente - ***.950.088-** - ROSIRES DELIZA - EMBRAPA
Externa à Instituição - MARCELA DE ALCANTARA - EMBRAPA
Externo à Instituição - RAFAEL SILVA CADENA - UNIRIO