The sensorial analysis and tasting is defined as analytical technique in which a group of tasters carefully selected, trained and designed as tasting panel, objectively analyze a set of sensorial attributes using only their senses as an instrument. It is an analysis included in the determinations or quality criteria required to classify an oil within a given category.

To become a good taster, besides not having altered the sense of taste and smell, is essential interest in the product. Practice and sensorial memory will do the rest.

Before the tasting:

  • You should not have eaten or smoked 30 minutes before.
  • Do not use strong perfumes.
  • We should be in optimal conditions both physical and psychological.

Tasting technique

The tasting is done in standard size and dark red glasses in order to the color of the oil does not influence the perception of the taster. The amount needed is 15 ml at a temperature of 28° C, which is achieved by heating the glass covering it with the hands. If the oil would find at a lower temperature would not be possible to perceive all its aromas (positive or negative). Once achieved the optimum temperature, we turn slightly tilting the glass to impregnate the walls with the oil, thus concentrate the volatiles in the center of the glass.

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Tasting phases:

1º.- Nose. It consists of making two or three short smellings to evaluate the oil. Thus we get a first general impression of pleasure or displeasure that we confirm and analyze later. We repeat this operation as often as necessary without reaching the “sensory fatigue or saturation.” Through this phase we perceive the fruity, defined as that which is reminiscent of fruit.

2º.- Palate. Then we introduce a small amount of oil in the mouth (3 ml), leading from the tip of the tongue to the back and distributing it throughout the oral cavity. So, we will detect sweet at the tip of the tongue, bitter at the center, metal on the sides and spicy at the beginning of the throat. Do not forget that both the bitter and spicy are defined as positive attributes, because it is the way in which we perceive phenolic or antioxidant compounds present in virgin olive oil fresh. These compounds act as preservatives and are very beneficial to our health. A good extra virgin olive oil should be bitter and itching without actually disturbing.

Trained tasters can reach also perceive other kinesthetic or tactile sensations as “fluid”, “light”, “dense”, “rough”, “persistent”, etc.

3º.- Phase retronasal. Finally, short and successive aspirations introducing air through the mouth, allow you to extend the sample and to perceive the volatile aromatic components and prosecuting the flavor of the oil (set of stimuli olfactory, gustatory, tactile and kinesthetic). Retronasally we can detect both positive and negative.

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Positive attributes:

Green fruity, ripe fruity, apple, grass, leaf, sweet, bitter, pungent, astringent, almond, fig, nuts, bananas, herbs, etc.

Negative attributes:

Fusty (anaerobic fermentation), mildew, dirt, moisture, fermented, sour, wet wood (olives frost), stale, sediments, worm, brine, etc.

Items from my good friend José Antonio Torres