Zamuz Sol, Purriños Laura, Tomasevic Igor, Domínguez Rubén, Brnčić Mladen, J Barba Francisco, Lorenzo José M
Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, 32900 Ourense, Spain.
Faculty of Agriculture, Department of Animal Source Food Technology, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia.
Foods. 2020 Apr 3;9(4):427. doi: 10.3390/foods9040427.
Mansa and Brava are olive autochthonous cultivars from Galicia, a new olive-growing zone from NW Spanish, from which high-quality extra virgin olive oils (EVOOs) are obtained. The oils obtained as by co-crushing Mansa and Brava olives in different proportions as by blending with others olives cultivars have different composition that influence in their sensory quality. The consumer acceptance of commercial oils elaborated with Local Galician cultivars was evaluated and a quality-mapping of olive oils was created. It was found that the both Local oils had good physical-chemical quality parameters. From sensory analysis viewpoint, Local-MB oils presented the highest intensity values for color, odor, taste, and flavor, and the consumers had a higher acceptance and preference by Picual, Local-MBPA (60% Mansa and Brava, 25% Picual, and 15% Arbequina and Local-MB (60% Mansa and 40% Brava) oils. A quality-mapping of olive oils indicate that attributes better scored from the consumer are high intensity for color, odor, taste and flavor, and pungent and floral series, and bitter is rejected by them.
曼萨（Mansa）和布拉瓦（Brava）是来自西班牙西北部新的橄榄种植区加利西亚的本土橄榄品种，从中可获得高品质的特级初榨橄榄油（EVOO）。通过将曼萨和布拉瓦橄榄按不同比例共同压榨或与其他橄榄品种混合所获得的油具有不同的成分，这会影响其感官品质。对用加利西亚当地品种制作的商业油的消费者接受度进行了评估，并创建了橄榄油的质量分布图。结果发现，这两种当地油都具有良好的理化质量参数。从感官分析的角度来看，当地的MB油在颜色、气味、味道和风味方面呈现出最高的强度值，消费者对皮夸尔（Picual）、当地MBPA（60%曼萨和布拉瓦、25%皮夸尔以及15%阿贝奎纳）和当地MB（60%曼萨和40%布拉瓦）油的接受度和偏好更高。橄榄油的质量分布图表明，消费者评分较高的属性是颜色、气味、味道和风味的高强度，以及辛辣和花香系列，而苦味则不被他们接受。
