When we evaluate olive oil, there are two analysis to consider:
- Chemical analysis: shows us values such as acidity, peroxide index, and other parameters.
- Sensory analysis: color, smell, and taste of an oil is valued.
The tasting is the sensory analysis and allows us to assess extra virgin olive oil according to color (visual phase), aroma (nose) and taste (palate), differential positive attributes (fruity, spicy, sweet, sour...), and negative attributes and defects (stale, atrojado, cholesterol...).
HOW TO TASTING
- Tasting panel: it must be composed of a Chief of panel and at least one group of between 8 and 12 tasters, the head of the panel will be the expert in sensorial analysis that also will be responsible for the choice of the tasters.
- Dark Cup: to avoid the appearance or color of the oil condition judgment on the aroma and flavor, the cups will be dark, and each Cup will contain 15 ml of oil. A break should be between sample and sample and is recommended to drink mineral water at room temperature or Apple.
- Temperature: temperature will range between 23 ° C and 28 ° C.
- Tasting procedure:
1º perform a gentle circular motion to the walls of the Cup.
2º sniff out 2 or 3 times, in order to give an opinion regarding its aroma, fruity, ripe or green type and intensity.
3º take a SIP of oil that we also give out no all the mouth, to perceive attributes of bitter, spicy and astringency.
4º perform a light air intake to assess the aftertaste.