@misc{10481/96477,
year = {2009},
url = {https://hdl.handle.net/10481/96477},
abstract = {Color measurements have been performed
 using eighteen virgin-olive-oil tasting cups with ten dif
ferent commercial virgin olive oils, positioned in a color
 cabinet with a D65 source. Three geometries (spectrora
diometer tilted 0 ,30 , and 60) were employed, simulat
ing different positions of the taster’s eye. Our main goal
 was to test whether traditional blue-tinted cups effectively
 conceal the color of virgin olive oils, as desired in sensorial
 analyses. None of the cups employed had all their geo
metrical dimensions within the standardized values, despite
 being cups used in official sensorial analyses. Measuring a
 magnitude similar to the spectral transmittance, we found
 substantial differences among the glasses of the eighteen
 tasting cups. Comparing color variability for one virgin
 olive oil in different tasting cups, and one tasting cup with
 different virgin olive oils, we discovered that: (1) vari
ability was higher in the case of one virgin olive oil in
 different cups; (2) in both cases the variability increased
 with the tilt of the spectroradiometer; (3) even when the
 variability was lowest (i.e., 0 measurements for two oils in
 the same cup), the average color difference was above
 typical visual thresholds in simultaneous comparison
 experiments. In the most usual case of a successive com
parison between two oils in the same tasting cup, it is
 expected that in most cases tasters will perceive color
 differences between the oils when their eyes are tilted 60
 with respect to the horizontal, but not when they observe
 the cup in the horizontal direction. In summary, blue-tinted
 olive-oil-tasting cups reduce, but do not completely con
ceal, oil color. The use of opaque tasting cups with black
 walls is suggested.},
keywords = {Virgin olive oil},
keywords = {Oil tasting},
keywords = {Color  measurement},
keywords = {Color differences},
keywords = {Standard oil-tasting cups},
title = {Color Measurements in Blue-Tinted Cups  for Virgin-Olive-Oil Tasting},
doi = {10.1007/s11746-009-1387-2},
author = {Melgosa Latorre, Manuel and Gómez Robledo, Luis and Huertas Roa, Rafael and Capitán Vallvey, Luis Fermín and Moyano, M.J. and Heredia, F. J.},
}