Sensory Analysis - Tasting

The quality of olive oil is determined by chemical and sensory analysis.Olive oil sensory analysis is a discipline in which human senses are used as an instrument and the characteristics of olive oil are measured, analyzed and explained by smelling, tasting method.

HISTORY OF SENSORY ANALYSIS:

The application of sensory analysis to olive oil began in Spain in the 1970s, where sensory analyzers developed a method that was adopted by the IOC in 1987 and entered legislation in 1991. The standardization of organoleptic evaluation applied to olive oil is now actually 32 years old.

TASTING:

Olive oil tasting is the technique of determining the presence or absence of positive / negative sensory properties of olive oil standardized by the IOC, such as fruitiness (smell-aroma), flavor, bitterness, burning, etc. It is a scientific method.

Negative Properties

Reddening, Muddy Sediment, Pulp, Moldy, Moist, Vinegary, Wine-like, Sour,

Ransit, Stale Oxidized

Positive Features

Fruitiness, Bitterness, Burning

 

HOW TO DO THE TASTING?

Do not smoke at least half an hour before tasting

Do not drink tea, coffee, alcohol etc. at least half an hour before

Do not wear perfume before and during the tasting

Tasting olive oil starts with smelling.

• Put some HERMUS oil in a glass/short glass or a Turkish coffee cup
• Cover the top of the glass with one hand and place the other hand under the glass and shake gently to warm the oil. After the edges of the glass are completely greased, open the top and reduce air contact with one hand (cover)
• Bring your nose close to the glass, smell itYour nose will pick up scents reminiscent of fresh greens such as green grass, grass, raw almonds, green tomatoes, artichokes.Try to identify these smells by taking a few good sniffs. 
• When you have finished identifying the scents and feasting, take a sip of Hermus and let it spread all over your mouth.Circulate through your mouth with short, back-to-back breaths between your teethSwallow the oil last. Put your tongue behind your upper teeth and let some air in with the corners of your lips
• Oxygen will increase the burning effect of olive oil and your throat will burn more.
• This is what a quality, premium extra virgin olive oil should make you feel!

https://www.oliveoiltimes.com/world/olive-oil-tasting/8640