D. Vojnovic et al., EXPERIMENTAL MIXTURE DESIGN TO AMELIORATE THE SENSORY QUALITY EVALUATION OF EXTRA VIRGIN OLIVE OILS, Chemometrics and intelligent laboratory systems, 27(2), 1995, pp. 205-210
Composite products of the agro-food industry are commonly obtained by
blending two or more ingredients in order to improve the sensory quali
ty of the final mixtures. In this paper four virgin olive oils coming
from different cultivars and processes have been considered. The senso
ry evaluation of the tasters (panel test) has allowed the selection of
the best mixture by using a mathematical model with linear parameters
calculated by regression. The employed special cubic model has pointe
d out a net synergistic effect in the response contour plot of a three
-component mixture when the worst olive oil's concentration is exclude
d. By increasing its concentration the sensory response's volume decre
ases slightly in the composition tetrahedron, and that indicates that
the synergism among the three best olive oils can widely compensate th
e effect of the worst one.