Caracterización colorimétrica de aceites de oliva, su incidencia en el consumidor

Abstract

[ES] El objeto del trabajo es realizar un estudio de colorimetría de diferentes variedades de aceite a partir de distintos métodos y sobre diferentes muestras recogidas de estas variedades expuestas para el estudio. Por lo tanto, el fin de este trabajo es observar y demostrar que método de los que se van a emplear es mas efectivo a la hora de clasificar los aceites en función del color, y también observar con que método resultaría más rápido la medición del color. Otro motivo por el que se realiza este estudio, es demostrar si el color del aceite tiene relativa importancia a la hora de la elección por parte de los consumidores. La metodología a utilizar será mediante los cuatro sistemas que se exponen a continuación: 1.Escala de color ABT básica de 9 colores. 2.Escala de color ABT (azul de bromotimol) 60 colores. 3.Lectura mediante fotocolorímetro modelo JENWAY 6305 UV/Vis. Spectrophotometer. 4.Lectura mediante fotocolorímetro mediante hunter-Lab Cuyo objeto es realizar el estudio de color pero de forma objetiva. Compararemos así con el sistema subjetivo previamente descrito, y analizaremos diferencias en el caso de haberlas.

[EN] The aim of this Final Work Degree, is the realization of a colorimetric study of different extra virgin olive oil (EVOO) varieties by making a comparative analysis with different colorimetric methodologies for oil studies. Hence, the purpose of this study is to observe and demonstrate which of the different methods that are going to be used is more effective classifying olive oils according to their colour. The rapidity of each of them will also be taken into consideration. At the same time, the study is conducted to establish if the extra virgin olive oil (EVOO) color is important for the consumers choice. The methodology that is going to be used, will be through the four systems, who are reported below: 1. BBT colour scale amended by Gutiérrez & Gutiérrez of 60 patterns. 2. BBT amended colour scale 6%. 3. BBT amended colour scale 10%. 4. Reading available by Photocolorimeter. The first method will be done in the laboratory by the own student, with the help of olive oil consumers, who prepare an unprofessional tasting panel. With the classification of the different samples that will be held. After performing the first method, the BBT colour scale will be extended getting more colour patterns, to continue the established way of working. This study will follow the same methodology than the latter. The main difference is that in this one will increase the range of the pattern. In case it does not apply to the olive oils belonging to this group, a new pattern range will be performed in order to be able to cover all the extra virgin olive oil that haven’t been classified with the previous test. The fourth and last method will be done to establish the readings by Photocolorimeter type JENWAY 6305 UV/Vis. Spectrophotometer. Whose purpose is to study color but in an objective way. Finally we will compare both methods in order to analyze the possible differences that could be encountered. We will use statistics, to do it.