Study of the correlation of sensory attributes and some physicochemical properties of extra-virgin olive oil

Extra-virgin olive oil is the oil obtained from olive fruits using mechanical extraction methods without any chemical processing or blending with other oils. It should have a free acidity (as oleic acid) lower than 0.8 %. Sensory attributes have important role in determination of olive oil quality; however, due to the need for experienced panelists, most olive oil production units cannot evaluate sensory attributes of olive oil. In this study, sensory attributes (bitterness, pungency and fruity flavor) and some physicochemical properties (acidity, peroxide value, anisidine value, spectrophotometric absorption at 225 nm (K225), total phenol content, fatty acid composition) of extra-virgin olive oil samples from the Golestan province were determined. The correlation of sensory attributes and physicochemical properties was evaluated by determination of Pearson correlation coefficient. Bitterness had a positive correlation with acidity and K225 and a negative correlation with palmitoleic acid content (p