Olive oil, known as "golden liquid", is rich in monounsaturated fatty acids, reduces human cholesterol, and is beneficial to cardiovascular and cerebrovascular diseases, and is favored by many consumers. However, the oil nobles produced in the Mediterranean are not the oils we eat every day, and in the face of a variety of olive oil products, consumers are often difficult to choose, and can only choose through advertising or the concept of "high price and high quality". To this end, the Henan Consumers Association commissioned the Shenzhen Quality Consumption Research Institute to carry out a comparative test of olive oil. The quality of olive oil, on the one hand, is some intrinsic physical and chemical indicators, on the other hand, it needs to be measured by the senses. This subjective evaluation activity was held at Shenzhen University, and Professor Han Han Kyung of the School of Life and Marine Sciences was invited to provide technical guidance to provide guidance for consumers to purchase olive oil. Which olive oil tastes the best? The most aromatic? The olive oil subjective assessment gives the answer.
In the early laboratory testing process, according to the consumer concerned about the problem of olive oil adulteration or mixed low-grade oil for testing, after strict screening and comparison, the 12 olive oils participating in the subjective evaluation this time are in line with the detection index characteristics of extra virgin olive oil. They are: Olivieran, Lu hua, Belina, Royal Monte Leigh, Clemente, Aglis, Betis, Fauci, Anda Lucy, Pinley, Monini and Earl.
Since the sensory evaluation of olive oil requires a certain degree of professionalism, therefore, the evaluators are all 20 graduate students of Shenzhen University's food-related majors. The assessment method refers to the "Olive Oil Sensory Analysis and Native Olive Oil Sensory Assessment Method" issued by the International Olive Oil Council. Before the evaluation, Professor Han conducted sensory training on olive oil for 20 evaluators, mainly for the three positive characteristics of olive oil: spicy, bitter and fruity, and how to evaluate from the three aspects of color, aroma and taste. High-quality extra virgin olives should be transparent golden green in color, smell rich fruity, and taste a little bitter and spicy in addition to the fruity aroma. In addition, there must be no abnormal characteristics such as metallic taste, hara taste, old oil taste, earthy smell, and musty taste.
Next, the evaluators blindly tested the 12 extra virgin olive oils that participated (tasting and scoring without knowing the brand information). The evaluation is divided into two parts, in order to reduce the order error of the evaluation, the evaluation officer is divided into two groups of AB, and the olive oil order of the evaluation is reversed. The first part evaluates the quality attributes of olive oil from the three aspects of olive oil smell, taste and odor; the second part evaluates the taste of 12 olive oil cold dishes; and finally counts the total score and launches a list of extra virgin olive oil tastes.
The results of the evaluation were released: the top three overall taste scores were Aglis ultra virgin olive oil, Clemente extra virgin olive oil, royal Monterey extra virgin olive oil; olive oil cold mix taste preference: Bettiste virgin olive oil, royal Monterey extra virgin olive oil respectively won one or two places, Monini classic extra virgin olive oil, Clemente extra virgin olive oil, Olivieran extra virgin olive oil, Anda Lucy 100% extra virgin olive oil tied for third place.
Finally, Professor Han Qingguo suggested: consumers in the consumption of olive oil as far as possible to avoid high-temperature cooking, to the greatest extent to retain the active substances in olive oil; at present, most of the domestic oil products are made of plastic bottles, although the cost is reduced in transportation and other aspects, but the oil exposure to the sun is easy to promote the oxidation of oil and rancidity, it is recommended to choose a dark brown glass bottle with low light transmittance.