摘要：Flavored olive oil is produced by adding the flavors of various spices, herbs, fruits and vegetables or natural aromas to extra virgin olive oil. In this study; various natural aromas and aromatic herb extracts were added to extra virgin olive oil in a wide range of concentrations. Sensory evaluation is performed to determine the "most liked" concentration of natural aromas ( oregano, basilico, rosemary and bitterorange ) and aromatic herb extracts ( oregano, basilico and hot pepper ) used to prepare flavored olive oil. Sensory evaluation of olive oil samples prepared in accordance with the trial plan was carried out with ranking test and paired-comparison test. Panelists preferred the olive oils flavored with 0.05% of natural oregano aroma and 0.07% of basilico, rosemary and bitter-orange aromas, the olive oils flavored with 20% of oregano extract and 40% of basilico and hot pepper extract. In addition, commercial flavored olive oils ( oregano, basilico, rosemary, bitter-orange and garlic ) were also subjected to sensory evaluation. In particular, at the end of the panel, the sample liking was the following: oregano> basilico> rosemary> hot pepper> garlic. According to the paired comparison-test, oregano flavored olive oil (0.05%) and flavored olive oil with oregano extract (20%) were statistically different at p < 0.001 from each other and the most like flavored olive oil was to prepare with natural oregano aroma.
