SENSORY AND INSTRUMENTAL ASSESSMENT OF OLIVE OIL APPEARANCE

This work aimed to establish parameters concerning colour and turbidit y of extra virgin olive oils by comparing consumers' visual perception s with analytical measurements using a tristimulus colorimeter and a t urbidimeter. The Principal Component Analysis (PCA) was applied to exp lain the differences between the various oils in terms of analytical p arameters (L, a, b and NTU) and sensory attributes (Yellowness, Greene ss and Turbidity). The results showed that the instrumental and sensor y parameters are strongly correlated.