Lecture 6: Tasting glass and sensory testing room of olive oil

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C. Olive oil Quality3. Sensory assessment of
olive oil

• 6. Tasting glass and sensory testing room of
  olive oil

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Olive oil tasting glass
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Olive oil tasting tests
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Features of tasting glasses

• maximum stability
• base suitable for the heating unit
• narrow opening that helps the concentration of
  volatile substances in a regular rim and watch
  glass
• dark glass
• proper dimensions
• proper cleaning storage conditions

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Sample temperature

• The sample temperature must be set at 28 - 30 C
• This temperature has been chosen because it
  makes it easier to observe organoleptic
  differences
• High temperatures lead to the formation of
  volatile compounds peculiar to heated oils
• At lower temperatures the aromatic compounds
  peculiar to these oils volatilize poorly

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Sample heater
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Sensory testing room

• Purpose to provide a suitable environment for
  the judges
• General specifications cozy place, properly
  illuminated, isolated from noise and odors . Good
  ventilation, temperature from 20 to 22 o C and
  relative humidity of 60-70
• Dimensions roomy space for 8 judges

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Cabins of the test room
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Best time for tasting olive oil (part I)

• the morning is the best time for tasting oils
• it has been proved that there are optimum
  perception periods with regards to taste and
  smell during the day
• meals are preceded by a period in which
  olfactory-gustatory sensitivity increases,
  whereas afterwards this perception decreases

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Best time for tasting olive oil (part II)

• this criterion should not be taken to the extreme
  where hunger may distract the tasters, thus
  decreasing their discriminatory capacity
• it is recommended to hold the tasting session
  between 1000 in the morning and 1200 at noon

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Summary of 6th Lecture

• Tasting glass of olive oil
• Room sensory tests