What are the organoleptic characteristics? And sensory analysis?

How to taste the oil by a taster

The taster will take the glass, keeping it covered with glass; Separating the glass from the cup, you will proceed to smell the sample, taking soft, slow and deep inhalations, until you detect the positive or negative attributes that that oil has and in what intensity. This period should not exceed 30 degrees. If you have a problem you will have to take a short break before doing another olfactory test. Next, the taste test will be carried out. To do this, take a small sip of oil. It is important to distribute the oil throughout the mouth. The perception of the four fundamental flavors – sweet, salty, sour, bitter, as well as the product’s own flavors, is done with different intensity depending on the areas of the tongue and palate. The oil must spread in sufficient quantity and very slowly along the back of the tongue towards the pillars of the palate and throat, concentrating attention on the bitter and spicy stimuli. In some oils, both stimuli may go unnoticed or the bitterness may be hidden by the spiciness. Taking short, successive inhalations, introducing air through the mouth, helps spread the oil throughout the oral cavity and perceive the volatile aromatic components retronasally. The tactile sensation must be taken into account, as well as the fluidity, pastiness and itching or stinging, when detected, and note their intensity. Between one evaluation and another you must allow time to pass (minimum 15 minutes) and eliminate the remains of the previous one. It is recommended to chew a piece of apple and throw it into a spittoon. Next we will rinse the mouth with water at room temperature.

Attribute of virgin olive oil

• Fruity: Remember the smell and taste of healthy, fresh fruit picked at the optimal point of ripeness
• Ripe fruity: Flavor of olive oil obtained from ripe fruits, generally with a dull smell and sweet flavor.
• Almond: This flavor can be of two types: that of fresh almond or that of dry, healthy almonds that can be confused with incipient rancidity. It is appreciated as an aftertaste when the oil remains in contact with the tongue or palate. It is associated with sweet and dull-smelling oils.
• Grass: Flavor of some oils reminiscent of cut grass
• Green leaves: flavor of the oil obtained from olives that are excessively green or that have been ground mixed with leaves and stems
• Apples: Flavor of olive oil reminiscent of said fruit
• Bitter: Not only is it characteristic of fresh, green olives, but it is also an inherent attribute with the variety. Thus, we have varieties such as Icual or Cornicabra that are more bitter, for example, than Manzanilla, Lechín, or Arbequina. It may be more or less pleasant depending on the taste of the consumer.

Defect of virgin olive oil

• Alpechín: Characteristic flavor acquired by the oil due to poor decantation and prolonged contact with vegetation waters.
• Atrojado: Characteristic flavor of oil obtained from piled olives that have undergone an advanced degree of fermentation.
• Vinegar: Sensation of some oils reminiscent of vinegar…
• Borras: Characteristic flavor of the oil recovered from the sludge settled in the tanks
• Rancio: Characteristic and common flavor of all olives that have undergone an autoxidative process, due to their prolonged contact with air.
• Off: It is the oil that has lost its organoleptic characteristics since it has lost its aromatic components, due to excess temperature during production or due to aging of the oil.
• Bitter: Not only is it characteristic of fresh, green olives, but it is also an inherent attribute with the variety. Thus, we have varieties such as Icual or Cornicabra that are more bitter, for example, than Manzanilla, Lechín, or Arbequina. It may be more or less pleasant depending on the taste of the consumer.