title: Sensory characterization of virgin olive oil-based cosmetic creams.
abstract: The influence of olive oil concentration and sensory profile on the odor of virgin olive oil-based cosmetic creams was studied. Four olive oils were selected on the basis of different intensities of positive and defective odor attributes: two extra virgin olive oils, one virgin olive oil, and one ordinary virgin olive oil. Thirty cosmetic creams were prepared, by both cold and hot processing methods, using each of the above oils at concentrations of 3%, 5%, and 10%, in addition to mineral oil controls. A trained sensory panel evaluated the fruitiness and defectiveness intensities in the odor of creams, using unstructured 10-cm scales ranging from "none at all" to "much." The fruity and defective attributes perceived in the odor of creams were significantly influenced by the sensory profile of the starting olive oil, oil concentration, and preparation method. Overall, these findings suggest that virgin olive oils of only slightly fruity odor may be conveniently used for the preparation of cold-processed cosmetic creams, whereas ordinary virgin olive oils appear to be suitable for the preparation of cosmetic creams only by hot processing of the emulsion at a low oil concentration.
authors.affiliation: Cátedra de Química Cosmética and Sección Evaluación Sensorial, Universidad de la República, 11800, Montevideo, Uruguay.
authors.forename: Maria Emma
authors.initials: ME
authors.lastname: Parente
authors.forename: Adriana
authors.initials: A
authors.lastname: Gámbaro
authors.forename: Lucia
authors.initials: L
authors.lastname: Boinbaser
authors.forename: Antonella
authors.initials: A
authors.lastname: Roascio
mesh_terms: D006358:Hot Temperature; D006801:Humans; D009812:Odorants / Q000032:analysis*; D000069463:Olive Oil; D010938:Plant Oils / Q000032:analysis* / Q000737:chemistry; D063465:Skin Cream / Q000032:analysis* / Q000737:chemistry; D012903:Smell
chemical_list: D000069463:Olive Oil; D010938:Plant Oils