Lecture 2: Sensory properties and examination

1
C. Olive oil Quality3. Sensory assessment of
olive oil

• 2. Sensory properties and examination

2
Structure of sensory methods (part I)

• Virgin olive oil with low intensity of defects is
  determined by the average of the selected group
  of tasters.

3
Structure of sensory methods(part II)

• Identification of the positive and negative
  attributes
• Use of specific sensory evaluation vocabulary

4
Structure of sensory methods(part III)

• Special tasting glass and room
• Special test equipment
• Taste-testing experts education

5
Structure of sensory methods(part IV)

• Tasting conditions
• Sensory evaluation and classification process
• Products
• Methodology

6
Sensory properties and examination (part I)

• Judges examine the olive oil and list all the
  relevant sensory properties
• They then use standards to obtain agreement on
  the descriptive terms being used

7
Sensory properties and examination (part II)

• By using a scaling procedure, the judge estimates
  the intensity of each sensory attribute
  considered
• The raw data obtained are then evaluated through
  common statistic techniques

8
Specific Vocabulary

• the terms used in sensory evaluation are specific
  and clear
• there is a total of 18 terms sorted into groups
  concerning positive and negative attributes

9
Sensory evaluation terms

• 1. Bright
• 2. Medium
• 3. Light

10
Summary of 2nd Lecture

• Structure of sensory methods
• Sensory properties
• Specific vocabulary