**4. Technique for tasting of virgin olive oil**

The technique applied for tasting is the one described in annex XXI of (EEC) Reg. N. 2568/91:

"the taster shall pick up the glass (Fig. 2), keeping it covered with the watch glass, and shall bend it gently fully in this position so as to wet the inside as much as possible.

Once this stage is completed, he shall remove the watch-glass and smell the sample taking even, slow deep breaths until he has formed a criterion on the oil under assessment. Smelling shall not exceed 30 seconds. If no conclusion has been reached during this time, he shall take a short rest before trying again (Fig. 5).

**Figure 5.** The olfactory test during

When the olfactory test has been performed, the taster shall then judge the flavour (overall olfactory-gustatory-tactile sensation). To do so, he shall take a small sip of approximately 3 ml of oil. It is very important to distribute the oil throughout the whole of the mouth cavity, from the front part of the mouth and tongue along the sides to the back part and to the palate support, since it is a known fact that the perception of the four primary tastes, sweet, salty, acid and bitter varies in intensity depending on the area of the tongue and palate.

Sensory Analysis of Virgin Olive Oils 231

alterations in the oil, and which has not undergone any treatment other than washing,

In Table 1, the various classes of olive oil as divided by European legislation are reported. The subdivisions in different classes are based on the degree of acidity as well as other

1. *Extra virgin olive oil*: is the virgin olive oil which has a free acidity, expressed as oleic acid, of not more than 0.8 gram per 100 grams, and the sensory characteristics with

2. *Virgin olive oil*: is the virgin olive oil which has a free acidity, expressed as oleic acid, of not more than 2 grams per 100 grams and the sensory characteristics with median defects greater than 0, but less than or equal to 2.5 and the median of fruitiness greater

3. *Lampante olive oil*: is the virgin olive oil which has a free acidity, expressed as oleic acid, of more than 2 grams per 100 grams and the sensory characteristics with median defects greater than 3.5 or if the median defects is less than or equal to 3.5 and the median of

4. *Refined olive oil*: is the olive oil obtained from lampante olive oils by refining methods which do not lead to alterations in the initial glyceridic structure, which has a free

6. *Crude olive-pomace oil*: is the oil obtained by treating olive pomace with solvents, to the exclusion of oils obtained by re-esterification processes and of any mixture with oils of other kinds. This oil is intended for refining with a view to its use in food for human

7. *Refined olive-pomace oil*: is the oil obtained from crude olive-pomace oil by refining methods which do not lead to alterations in the initial glyceridic structure, which has a free acidity, expressed as oleic acid, of less than or equal to 0.3 grams per 100

8. *Olive-pomace oil*: is the oil comprising the blend of refined olive-pomace oil and virgin olive oil which has a free acidity, expressed as oleic acid, of less than or equal to 1 gram per 100 grams. It can be used for consumption, but in no case should this blend be

One important consideration is that the first two oils are the best for human consumption due to them being within the set parameters, when obtained directly from the olive press. The third type of oil cannot be consumed until it has been rectified, which gives the fourth type of oil. A small amount of extra-virgin olive oil or virgin olive oil is added to this

acidity, expressed as oleic acid, of less than or equal to 0.3 grams per 100 grams. 5. *Blended olive oil*: is the oil consisting of a blend of refined olive oil and virgin olive oil which has a free acidity, expressed as oleic acid, of less than or equal to 1 grams per 100

median defects is 3.5 and the median of fruitiness greater than 0.

fruitiness is 0*.* Such olive oil is intended for refining purposes.

grams. It can be used for human consumption.

decantation, centrifugation and filtration.

than 0.

consumption.

called "olive oil".

rectified oil and is known as "Olive oil".

grams.

analytical parameters and sensory evaluation indices.

It should be stressed that it is essential for a sufficient amount of the oil to be spread very slowly over the back of the tongue towards the throat while the taster concentrates on the order in which the bitter and pungent stimuli appear; if this is not done, both of these stimuli may escape notice in some oils or else the bitter stimulus may be obscured by the pungent stimulus.

Taking short, successive breaths, drawing in air through the mouth, enables the taster not only to spread the sample extensively over the whole of the mouth but also to perceive the volatile aromatic components via the back of the nose.

Tactile sensation shall also be taken into consideration. Consequently, fluidity, stickiness and sharpness or sting shall be noted down when detected, and if required for the test, their intensity shall be quantified.

When organoleptically assessing a virgin olive oil, only one sample shall be evaluated in each session to avoid the contrast effect that could be produced by immediately tasting other samples.

As successive tasting produces fatigue or loss of sensitivity, it is important to use a product that can eliminate the remains of the oil from the preceding tasting from the mouth.

The use of a small slice of green apple (about 15 g) is recommended which, after being chewed, can be spat out into a spittoon. Then the mouth should be rinsed out with a little water at ambient temperature. At least 15 minutes should lapse between the end of one session and the start of the next.

The panel leader will collect the profile sheets completed by each taster and review the intensities assigned to the different attributes. Should they find any anomaly, they shall invite the taster to revise his or her profile sheet and, if necessary, to repeat the test.

The panel leader will enter the assessment data of each panel member in a computer program like that appended to this method with a view to statistically calculating the results of the analysis, based on their median.
