Sensory Variations in Olive Oils from the Arbequina Variety Elaborated with Changes in Fruit Selection and Process

In order to analyze possible sensory variations in extra virgin olive oils (EVOOs) by a trained sensory panel, three degree of maturity (DM) of Arbequina olives (green, verdant, and ripe) and four beat times (BT) of 30, 40, 50, and 60 min were studied during the production process. In this sense, twelve different elaboration forms of EVOO, monovarietal from Serra da Mantiqueira, were analyzed. Analyses of acidity, peroxide index, specific extinction, and descriptive sensory were performed on olive oils. The results were analyzed by parametric and nonparametric statistics according to the assumptions of ANOVA. The sensory profiles of the elaborated EVOOs showed different characteristics; the EVOOs of the DM green and verdant with BT 50 highlighted for “pungency” and sensory evolution harmonious and balanced; the BT 60 obtained the highest values for “green fruity,” and the DM ripe with BT 40 showed balance to the sensory attributes. From these results, it is possible to structure protocols for the preparation of olive oil in order to achieve an oil with desirable sensory characteristics.