Sensory and instrumental assessment of olive oil appearance

This work aimed to establish parameters concerning colour and turbidity of extra virgin olive oils by comparing consumers' visual perceptions with analytical measurements using a tristimulus colorimeter and a turbidimeter. The Principal Component Analysis (PCA) was applied to explain the differences between the various oils in terms of analytical parameters (L, a, b and NTU) and sensory attributes (Yellowness, Greeness and Turbidity). The results showed that the instrumental and sensory parameters are strongly correlated.