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Abstract(s)
O consumo de azeite tem vindo a aumentar, tanto pelos seus conhecidos benefícios para a saúde como pelas suas características organoléticas que lhe conferem propriedades únicas e atributos muito especiais.
Em Portugal a oliveira encontra-se em todo o país. A região do Douro, conhecida essencialmente pela produção de vinho, não é exceção, e nas últimas décadas tem-se assistido à recuperação/reconversão de olivais antigos e plantação de novas áreas. Contudo, as características dos azeites produzidos na região são pouco conhecidas. Assim, este trabalho teve por objetivo proceder à caraterização físico-química e sensorial de azeites, extraídos de uma unidade da região (António Truta unipessoal, Lda) e produzidos através de azeitonas provenientes de diferentes concelhos do Douro, nomeadamente Alijó, Baião, Lamego, Mesão Frio, Régua e Resende.
Os azeites foram caracterizados quanto a alguns parâmetros de qualidade: acidez, índice de peróxidos, espectrofotometria no ultravioleta, estabilidade oxidativa e perfil sensorial. Procedeu-se ainda à análise temporal de alguns dados da unidade de extração.
De acordo com os parâmetros físico-químicos todas as amostras avaliadas poderiam ser classificadas na categoria de azeite virgem extra. Ao nível da análise sensorial, os atributos “amargo” e “picante” foram detetados em todas as amostras de azeite dos diferentes concelhos, embora em alguns casos com baixa intensidade. O atributo “frutado maduro” não se detetou apenas nos azeites do concelho de Alijó. Em relação aos defeitos sensoriais a “tulha/borra” e a “salmoura “estiveram presentes em todas as amostras de azeites dos diferentes concelhos e o “ranço” foi detetado apenas nos azeites produzidos a partir das azeitonas provenientes de Mesão Frio e Lamego.
Os resultados obtidos, ainda que introdutórios e considerando que para futuro seja necessário um maior número de amostras de todo o território e com anos diferentes de laboração, poderão ser um ponto de partida para a futura caracterização dos azeites da região do Douro.
The consumption of olive oil has been increasing, both for its known health benefits and for its organoleptic characteristics that gives it unique properties and very special attributes. In Portugal, the olive tree is found all over the country. The Douro region, known mainly for its wine production, is no exception, and in recent decades there has been the recovery/ conversion of old olive groves and the planting of new areas. However, the technical features of the olive oils produced in the Douro region are poorly known. This work aimed to characterize the physicochemical and sensory oils extracted from a mill in the region (António Truta unipessoal, Lda) where the olives that originated it came from different Douro municipalities, namely Alijó, Baião, Lamego, Mesão Frio, Régua and Resende. The olive oils were characterized for some quality parameters: acidity, peroxide index, ultraviolet spectrophotometry; oxidative stability; and sensory profile. According to the physicochemical parameters, all samples evaluated could be classified in the category of Extra Virgin Olive Oil. In terms of sensory evaluation, the attributes “bitter” and “pungent” were detected in all olive oil samples from different municipalities, although in some cases with low intensity. The attribute "ripe fruity"was not detected only in the olive oils of the municipality of Alijó. Regarding the sensory defects, fusty/muddy sediment” and “brine” defects were present in all olive oil samples from the different municipalities. And“rancid” defect was the least observed, being detected only in olive oils originated from olives from Mesão Frio and Lamego. The results obtained throughout the work, although introductory and considering that for the future a larger number of samples from all over the territory and with different years of operation are needed, the data presented here may be a starting point for the future characterization of olive oils from Douro region.
The consumption of olive oil has been increasing, both for its known health benefits and for its organoleptic characteristics that gives it unique properties and very special attributes. In Portugal, the olive tree is found all over the country. The Douro region, known mainly for its wine production, is no exception, and in recent decades there has been the recovery/ conversion of old olive groves and the planting of new areas. However, the technical features of the olive oils produced in the Douro region are poorly known. This work aimed to characterize the physicochemical and sensory oils extracted from a mill in the region (António Truta unipessoal, Lda) where the olives that originated it came from different Douro municipalities, namely Alijó, Baião, Lamego, Mesão Frio, Régua and Resende. The olive oils were characterized for some quality parameters: acidity, peroxide index, ultraviolet spectrophotometry; oxidative stability; and sensory profile. According to the physicochemical parameters, all samples evaluated could be classified in the category of Extra Virgin Olive Oil. In terms of sensory evaluation, the attributes “bitter” and “pungent” were detected in all olive oil samples from different municipalities, although in some cases with low intensity. The attribute "ripe fruity"was not detected only in the olive oils of the municipality of Alijó. Regarding the sensory defects, fusty/muddy sediment” and “brine” defects were present in all olive oil samples from the different municipalities. And“rancid” defect was the least observed, being detected only in olive oils originated from olives from Mesão Frio and Lamego. The results obtained throughout the work, although introductory and considering that for the future a larger number of samples from all over the territory and with different years of operation are needed, the data presented here may be a starting point for the future characterization of olive oils from Douro region.
Description
Keywords
Valorização Qualidade Avaliação organolética Defeitos sensoriais