Anna Milionis, Klimentia Kottaridi, Ioannis F. Dimopoulos, Vasilis Demopoulos
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引用次数: 0
Abstract
Using a longitudinal dataset of 430 Koroneiki extra virgin olive oil (EVOO) samples, collected between 2015 and 2025 from Crete and the Peloponnese, this study explores the concept of typicality, that is, to what extent individual olive oil samples conform to the average sensory profile of their variety. The average sensory profile of the Koroneiki variety resulted from the relationship among the intensity values of fruitiness, bitterness, and pungency using linear regression analysis. Typicality was then defined as a gradient scale based on the residuals of the resulting equation. Our findings show that typicality depends on variety-specific proportional balances rather than on the absolute intensities of sensory attributes.
期刊介绍：
The Journal of Sensory Studies publishes original research and review articles, as well as expository and tutorial papers focusing on observational and experimental studies that lead to development and application of sensory and consumer (including behavior) methods to products such as food and beverage, medical, agricultural, biological, pharmaceutical, cosmetics, or other materials; information such as marketing and consumer information; or improvement of services based on sensory methods. All papers should show some advancement of sensory science in terms of methods. The journal does NOT publish papers that focus primarily on the application of standard sensory techniques to experimental variations in products unless the authors can show a unique application of sensory in an unusual way or in a new product category where sensory methods usually have not been applied.
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