| Info Oil: Sensory analysis of olive
oil |
The quality of olive oil refer to the product properties
and characteristics related to its capacity to satisfy the consumer needs.
During the sensory analysis of olive oil there are evaluated
the product characteristics that interact with our sense organs, and for
each of these characteristics there are stated the particular attributes
that identify and quantify them.
The factors that influence the quality of virgin oil
according to the chimical-physical characteristic of the elements
and according to the orhanoleptic testing derive from: olive oil varieties
(cultivar); growing areas; climate
conditions; the maturity of the olive at the time
of harvest; harvest methods; time and places of olive storage;
extraction techniques; oil storage; general
hygiene and cleanness; kneading time and temperature ;
olive trees and soil treatment.
Olfactory analysis requires a deep inhalation with both nostrils, that after
a certain time period should be repeated a second time to confirm the impressions.
Oil tasting analysis is done using the appropriate small
size tasting glasses (can be also used a closed glass) taking from it a
small sip of oil, equivalent to a teaspoon quantity, without swallowing
it and leaving it into the mouth to warm up. Then, with the lips semi-closed
is inhaled some air in order to atomize the oil, which is distributed throughout
the whole of the mouth cavity for the best perception of the tastes. After
this the oil is spit out from the mouth.
According to the organoleptic testing, good quality olive oil (mainly extra
virgin olive oil) has a pleasant smell recalling the olive fruit smell,
and is very palatable. Olive oil taste and smell vary depending the growing
region, the olive variety,the extraction method, the maturity level and
the olive sanitary state, the oil freshness that is different of newly produced
oil and the oil that has exceeded the period ideal for its use, the year
of production or the period of 18 and more months from the extraction.
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