Banca de DEFESA: REBECA PEREIRA DE AVELLAR

Uma banca de DEFESA de MESTRADO foi cadastrada pelo programa.
STUDENT : REBECA PEREIRA DE AVELLAR
DATE: 29/08/2025
TIME: 14:00
LOCAL: online
TITLE:

Sensory characterization and consumer acceptance of olive oil

KEY WORDS:

Olive oil, sensory characteristics, sensory acceptance, consumer

PAGES: 91
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 lipid sources as one of the most sought after by consumers due to its appreciated sensory characteristics and health benefits. Sensory analysis of olive oils is one of the most important steps in determining the quality of extra virgin olive oils. This evaluation is carried out by a trained panel, which uses median values of positive and negative attributes to classify the oil, following the guidelines of the International Olive Council. The main goal of this assessment is to classify the oils according to these guidelines. However, consumers' perception of quality may not always align with the trained panel's evaluation. In this context, the objective of this study is to assess the sensory characteristics of national cultivars and imported olive oils, using the Rate-All-That-Apply (RATA) methodology. Three commercial olive oil samples produced in the states of Rio Grande do Sul, São Paulo, and Minas Gerais were used, along with two samples from Portugal and one from Spain, all having high consumption in Brazil. The RATA method was applied using 20 sensory terms previously identified by trained evaluators, involving two groups: 16 trained evaluators from Embrapa and 120 olive oil consumers. Participants were asked to taste the samples and then select all descriptors from a list that described the characteristics of each sample and to rate their intensity. Additionally, consumer acceptance of the national and imported olive oils was evaluated. The results showed that Brazilian consumers prefer olive oils with lower intensity of bitterness and pungency, valuing milder sensory attributes such as light fruitiness. The RATA methodology allowed for sensory differentiation of the samples by both the trained panel and the consumers, revealing significant variations in the perception between the two groups. While trained assessors were more sensitive and consistent in identifying attributes such as bitterness, pungency, and green fruitiness, consumers demonstrated greater familiarity with milder sensory profiles and less ability to discriminate among more complex nuances. Additionally, it was possible to identify the attributes that most influence acceptance, such as the balance between fruitiness, bitterness, and pungency. These findings highlight the importance of aligning national production with consumer sensory preferences, without overlooking technical quality standards.

COMMITTEE MEMBERS:
Presidente - ***.950.088-** - ROSIRES DELIZA - EMBRAPA
Externo à Instituição - JULIANO GARAVAGLIA - UFCSPA
Externa à Instituição - ROSEMAR ANTONIASSI
Externa à Instituição - ELLEN MAYRA MENEZES AYRES - UNIRIO
Externa à Instituição - MARCELA DE ALCANTARA - EMBRAPA