Table 2.
Mean values and standard deviation of the panel test sensory attributes for the four specimens of olive oil samples during storage.
| Storage Time (Months) | F-HHP | FIL | HHP | CON | p F | p HP | p T | p F × T | p F × HP | p HP × T | ||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 0.5 | 1 | 6 | 0.5 | 1 | 6 | 0.5 | 1 | 6 | 0.5 | 1 | 6 | |||||||
| Fruity | 5 ± 1 ax | 2 ± 1 bx | 2 ± 0 bx | 5 ± 1 ax | 2 ± 1 bx | 2 ± 1 bx | 3 ± 1 ay | 1 ± 1 by | 1 ± 1 by | 4 ± 1 ay | 1 ± 1 by | 1 ± 1 by | *** | ns | *** | ns | ns | ns |
| Bitter | 4 ± 0 | 2 ± 0 | 2 ± 1 | 5 ± 0 | 2 ± 0 | 2 ± 1 | 3 ± 0 | 2 ± 1 | 2 ± 1 | 3 ± 1 | 2 ± 1 | 1 ± 1 | ** | ns | *** | * | ns | ns |
| Pungent | 5 ± 0 ax | 3 ± 1 bx | 2 ± 0 bx | 5 ± 1 ax | 4 ± 1 bx | 3 ± 1 bx | 4 ± 0 ay | 3 ± 1 by | 2 ± 1 by | 4 ± 1 ay | 2 ± 1 by | 1 ± 1 by | * | ns | *** | ns | ns | ns |
| Fusty | nd | nd | nd | nd | Nd | nd | nd | nd | nd | 1 ± 0 | 2 ± 1 | 2 ± 1 | *** | * | ns | ns | ** | ns |
| Rancid | nd | nd | nd | nd | Nd | nd | nd | 1 ± 0 | 1 ± 0 | nd | 2 ± 0 | 3 ± 1 | *** | * | *** | * | * | * |
*, ** and *** indicate significant differences by 3-way ANOVA at p < 0.05, p < 0.01 and p < 0.001, respectively, for the treatments (F = filtration; HP = high pressure), the storage time (T) and their interactions; different letters (i.e., a, b, c for the three storage times; x, y for filtered and unfiltered samples) indicate a statistically significant difference of the main effects with the Tukey HSD post hoc test (p < 0.05), while the significant interactions are discussed in the main text. ns = not significant; nd = not detected. CON = veiled and not HHP-treated oil samples; HHP = veiled and HHP-treated oil samples; FIL = filtered and not HHP-treated oil samples; F-HHP = filtered and HHP-treated oil samples. Number of replicates = 4.