OmniScriptum SRL Étude d'évaluation des consommateurs de plusieurs variétés d'huile d'olive

Olive oil is a key component of the Mediterranean diet, known for its health benefits and high antioxidant content. Given the importance of this oil, the International Olive Council has established standards that define its commercial classification into several categories based on its physicochemical and organoleptic characteristics. As a result, several in-depth quantitative and qualitative studies have examined the physicochemical and sensory compositions of olive oil, as well as the correlations between the sensory evaluation of oils and their minor components. However, little research has focused on the consumer, who serves as a key evaluator whose assessment is crucial for the sensory analysis of food products. This sensory evaluation of olive oil is widely used as a powerful tool for understanding consumer expectations and preferences.