Lecture 1: Introduction of sensory assessment

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C. Olive oil Quality3. Sensory assessment of
olive oil

• 1. Introduction to sensory assessment

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Sensory assessment of olive oil

• It is the detection and description of
  qualitative and quantitative olfactory-gustatory
  characteristics of virgin olive oil using human
  senses and the classification of olive oil
  according to its organoleptic characteristics

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The purpose of sensory assessment

• The determination of the evaluation process of
  the organoleptic characteristics of virgin olive
  oil
• The adoption of this classification method based
  on the characteristics of the method

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IOC and sensory assessmentof olive oil (part I)

• The International Olive Oil Council (IOOC) has
  developed a system for the objective organoleptic
  (tasting) assessment of olive oil in order to
  determine an oils quality and commercial trade
  value

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IOC and sensory assessmentof olive oil (part II)

• This assessment method is based on panels of
  trained tasters recognizing the absence and/or
  presence of specific positive and negative
  (defective) attributes

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Application of sensory assessment

• A group of 8 to 12 tasters is selected, trained
  and controlled
• It can be applied only to the classification of
  virgin olive oil, according to the perceived
  intensity of the predominant defect and the
  presence or not of fruitiness

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Determination of sensory assessment

• Chemical laboratories in 9 countries (1982-1985)
• Continuous improvement of the process with new
  additions
• A recent modification of the method the
  determination of the mounting tension of the
  sample in relation to the distance between the
  glass and the nose

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Sensory tests (part I)

• Sensory difference tests are procedures used to
  determine whether judges can distinguish between
  two similar stimuli
• In terms of olive oil, the two stimuli are two
  very similar olive oil samples

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Sensory tests (part II)

• Difference tests are particularly well adapted to
  the assessment of vegetable oils during their
  processing, being used to control refining
  efficiency

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Summary of 1st Lecture

• Purpose of sensory assessment
• Application of sensory assessment
• Sensory tests