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Lecture 3: Positive attributes


This course focus on olive oil composition and quality, olive oil categories and types, positive and negative attributes of olive oil, labeling standards of olive oil and quality assurance of olive oil. – PowerPoint PPT presentation

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Title: Lecture 3: Positive attributes

C. Olive oil Quality3. Sensory assessment of
olive oil
  • 3. Positive attributes

Positive attributes (part I)
  • 1 Fruity
  • 2 Bitter
  • 3 Pungent

Positive attributes (part II)
  • Apply good practices in the cultivation,
    harvesting, storage, and extraction of olive oil
  • Protect the olive oil from light, heat, air,
    trace minerals avoiding chemical oxidation

Fruity (part I)
  • 1 Green fruity
  • 2 Ripe fruity
  • 3 Well-balanced
  • 4 Sweet Olive Oil

Fruity (part II)
  • Its a combination of taste and smell which comes
    from healthy, fresh ripe or unripe olives
  • It will be appreciated, either directly through
    the nose or the rear part thereof, and depends on
    the variety of olives
  • This property is very important to the
    classification of olive oil as extra virgin olive

Bitter (part I)
  • Its the characteristic taste of oil from green
    olives or turning color olives
  • The bitterness is more or less pleasant and
    depends on its intensity

Bitter (part II)
  • Bitterness is not a defect
  • The perception of bitterness intensity of more
    than half of the scale must be indicated on the
    certificate of analysis

Pungent (part I)
  • Pungency is a peppery sensation, detected in the
    throat. It creates a feeling of discomfort in the
    throat which eliminates after a while
  • Pepper comes from olive oils produced at the
    beginning of the season, from immature olives

Pungent (part II)
  • The intensity of pungent flavour is reduced
    during olive oil maturation
  • Pungency should not be confused with rancidity
    (especially annoying feeling, which keeps longer)

Pungent (part III)
  • Green olive oil has significant amounts of the
    pungent compound
  • Virgin olive oil with an increased amount of the
    pungent compound should be indicated on the label

Summary of 3th Lecture
  • Positive attributes
  • Fruity
  • Bitter
  • Pungent
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