Lecture 5: Negative attributes - PowerPoint PPT Presentation

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Lecture 5: Negative attributes

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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 5: Negative attributes


1
C. Olive oil Quality3. Sensory assessment of
olive oil
  • 5. Negative attributes

2
Negative attributes
  • Low-quality olives
  • Olives stored in bad conditions
  • Bad procedures during the manufacturing process
  • Improper storage of olive oil

3
Undesirable traits part I
  • Acetone aroma of nail polish remover, associated
    with winey defect
  • Blue Cheese aroma associated with muddy sediment
    defect
  • Brine salty taste indicating that oil was made
    from brined olives

4
Undesirable traits part II
  • Bacon smoky essence that may indicate oxidation
  • Burnt/Heated caused by processing at too high a
    temperature
  • Cucumber off flavor from prolonged storage,
    particularly in tin

5
Undesirable traits part III
  • Dirty oils which have absorbed unpleasant odors
    and flavors of dirty waste water during milling
  • Dreggish odor of warm lubricating oil caused by
    the poor execution of the decanting process
  • Esparto refers to straw-like material in mats
    occasionally used in older mills that may create
    a hemp-like flavor in oil

6
Undesirable traits part IV
  • Fiscolo refers to coconut fibers in mats
    occasionally used in older mills that may create
    a hemp-like flavor in oil
  • Flat/Bland oils which have no positive or
    negative aroma or flavor characteristic of olive
    oil may indicate presence of refined olive oil

7
Undesirable traits part V
  • Frozen/Wet Wood sweet, dry, and untypical
    aroma/flavor derived from olives which have been
    exposed to freezing temperatures
  • Fusty anaerobic fermentation that occurs when
    olives are stored in piles too long before
    milling

8
Undesirable traits part VI
  • Greasy flavor of diesel or gasoline caused by
    equipment problems
  • Grubby flavor imparted to oil by olive fly
    damage to olives
  • Hay-wood flavor of dried olives

9
Undesirable traits part VII
  • Muddy Sediment barnyard-like aroma caused by
    olives' prolonged contact with dirt before or
    after milling
  • Musty moldy, humid flavor created by wet olives
    that have been stored too long before pressing
  • Metallic oils that have had prolonged contact
    with reactive metal surfaces either during
    processing or storage

10
Undesirable traits part VIII
  • Rancid the flavor of oxidation that occurs as
    the oil ages, often described as stale nuts
  • Rough pasty, thick, greasy mouth feel

11
Undesirable traits part IX
  • Sour Milk aroma associated with muddy sediment
    defect
  • Stale Nuts flavor of oxidized oils, rancidity
  • Unbalanced oils with overwhelming flavors of
    bitterness and pungency

12
Undesirable traits part X
  • Vegetable Water oils that have been stored in
    contact with the water content of the olive after
    processing
  • Winey sour/vinegary flavor caused by aerobic
    fermentation of olives during processing

13
Undesirable traits part XI
  • Vinegary sour flavor caused by aerobic
    fermentation of olives during processing.
  • Yeasty aroma of bread dough associated with
    winey defect

14
Summary of 5th Lecture
  • Negative attributes
  • Undesirable traits
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