The word of the month: Organoleptic evaluation

The tasting of the oil – Organoleptic evaluation

Firstly, we must indicate that to determine the category of an olive oil is performed a physical-chemical analysis, in which some chemical parameters such as acidity, peroxide or wax index, among others, and an assessment Organoleptic by Panel Test.

It is not possible to predict absolutely the quality of an oil only with a chemical analysis, therefore it is essential to perform an organoleptic analysis.

The tasting consists of carefully analyzing a product through the senses, especially with smell and taste.

The organisms responsible for conducting this organoleptic analysis are the Tasting Panels, which are in charge of classifying olive oils.
A tasting panel consists of a group of 8 to 12 people trained and trained. Their job is to detect and identify, following a tasting chart, the presence of positive and negative attributes indicating what they are and their intensity.

Taster
Person, sensitive, selected, trained and qualified, who perceives with the organs of their senses the organoleptic characteristics of a food.
(By Mercacei: http://www.mercacei.com/seccion/77/dictionary-del-sector/)

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venanci catant

Tasting Panel
A group of qualified tasters assembled to analyze and classify an oil according to an International Method which was formalized by the International Olive Oil Council (IOC) in June 1987 and adopted by the EU in 1991.
(By Mercacei: http://www.mercacei.com/seccion/77/dictionary-del-sector/)

The tasting panel has a double function:
• First, it allows the definition of sensory tipicity by describing those attributes that differentiate it from other products that do not have that seal of quality;
• Secondly, it ensures that the products to be marketed under said seal comply with those previously defined characteristics.

What attributes does the tasting panel look for? They are defined by scoring positive attributes and negative attributes

As positive attributes, we must highlight:
– Fruity or fruity.
– Bitter
– Hot spicy
– Sweet

As negative attributes, they would stand out:
– “Atrojado”
– Mold-moisture
– Vinegar
– Metallic
– Rancid
– Cooked or burnt
– Hay / wood
– Lubricant
– Pickle
– Esparto
– Worm
– Cucumber
– Wet wood

Some training and education on olive oil taste: La Moltura

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