Extra Virgin Olive Oil is a product of great gastronomic and nutritional value. To guarantee its excellence, EVOO must pass rigorous chemical and sensory controls. In this article, we explore sensory analysis, a key process in the evaluation of EVOO quality and its classification in the market.
What is sensory analysis of EVOO?
Sensory analysis is a standardized procedure for evaluating the organoleptic characteristics of EVOO, in other words, those that we perceive through the senses: aroma, flavor and texture. Unlike chemical analysis, which measures parameters such as acidity or phenolic compounds, sensory analysis focuses on consumer perception and the detection of possible defects.
This analysis is fundamental to classify oils into different categories, ensuring that only those with positive attributes and no defects can be considered Extra Virgin Olive Oil.
Sensory factors that determine the quality of EVOO
Sensory analysis focuses on three key aspects:
- 1. Aroma
The first contact with EVOO is its smell, which should be reminiscent of fresh olives and may include hints of grass, almond, tomato or fruit. The aroma is classified as follows: - Green fruity: herbaceous and fresh notes.
- Ripe fruity: sweet and smooth aromas.
- Olfactory defects: rancid, stale, stunted, vinegary, metallic, among others.
- 2. Flavor and texture
The flavor of EVOO is perceived on the palate and includes positive attributes such as: - Bitterness: characteristic of young oils and rich in polyphenols.
- Tartness: sensation in the throat, indicative of freshness and natural antioxidants.
- Sweetness: milder oils with less intensity of bitterness and pungency.
- 3. Balance and persistence
A quality EVOO must present a balance between its attributes and a pleasant persistence in the mouth. If the defects predominate over the fruity and fresh notes, the oil cannot be considered Extra Virgin.
The tasting panel: how the analysis is carried out.
To evaluate the quality of EVOO, a tasting panel, a group of experts trained to identify and score its sensory attributes, is involved. This procedure is regulated by the International Olive Council (IOC) and follows these phases:
- Preparation of the oil: it is served in blue tasting glasses (to avoid the influence of color) at a temperature of 28°C.
- Olfactory evaluation: the glass is shaken and the aroma is inhaled.
- Taste evaluation: a small sip is taken and distributed in the mouth to analyze taste and texture.
- Final score: the tasters issue a report with the oil’s classification.
Importance of sensory analysis for the consumer and the industry.
Sensory analysis not only guarantees the quality of EVOO, but also influences the consumer’s experience and the product’s competitiveness in the market. An oil with an exceptional sensory profile can obtain quality and differentiation certifications, making it a highly valued premium product.
In addition, this process allows producers to improve their cultivation and extraction techniques, ensuring that the EVOO retains its natural properties and health benefits.
The sensory analysis of Extra Virgin Olive Oil is an essential procedure to determine its quality and authenticity. Through a panel of experts, its organoleptic characteristics are evaluated to classify it properly and guarantee that consumers enjoy a pure, healthy product with the best flavor.
