**5. Definition and classification of olive oil.**

Virgin olive oil is the oil obtained from the fruit of the olive tree either by mechanical or other physical means under conditions, particularly thermal conditions, that do not lead to alterations in the oil, and which has not undergone any treatment other than washing, decantation, centrifugation and filtration.

230 Olive Germplasm – The Olive Cultivation, Table Olive and Olive Oil Industry in Italy

volatile aromatic components via the back of the nose.

palate.

pungent stimulus.

other samples.

intensity shall be quantified.

session and the start of the next.

of the analysis, based on their median.

**5. Definition and classification of olive oil.** 

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

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

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

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

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

As successive tasting produces fatigue or loss of sensitivity, it is important to use a product

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

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

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

Virgin olive oil is the oil obtained from the fruit of the olive tree either by mechanical or other physical means under conditions, particularly thermal conditions, that do not lead to

that can eliminate the remains of the oil from the preceding tasting from the mouth.

invite the taster to revise his or her profile sheet and, if necessary, to repeat the test.

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 analytical parameters and sensory evaluation indices.


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 rectified oil and is known as "Olive oil".


Sensory Analysis of Virgin Olive Oils 233

**6. Olive oil tasting attributes** 

*Apple:* a sensation recalling this fruit.

*Artichoke:* a smell recalling raw artichoke.

*Hay:* a smell recalling that of dried grass.

*Brine:* salty taste of oil made from brined olives.

pressed from unwashed, muddy olives.

*Coarse:* a tactile sensation in the mouth due to texture of oil.

*Cucumber:* off flavour from prolonged storage, particularly in tin.

may differ according to whether the mates are green or dried.

throat, which can force a cough.

**6.2. Negative attributes** 

*Almond:* light smell recalling that of fresh or dried almond.

*Green grass:* a sensation recalling that of freshly cut grass.

*Astringent:* a puckering sensation in the mouth created by tannin.

*Bitter:* this is a preferred characteristic taste of olive oils, if it is not too highly intense.

*Fruity:* range of smells (dependent on variety) characteristic of oil from healthy fresh fruit, green or ripe, perceived directly and/or retro nasally. Fruitiness is qualified as green if the range of smells is reminiscent of green grass. Fruitiness is qualified as ripe if the range of smells is reminiscent of ripe fruit and is characteristic of oil from green and

*Spicy:* a tactile sensation similar to that of a light chilli pepper, especially in the back of the

*Dreggiest:* odour of warm lubricating oil and is caused by the poor or lack of the decanting

*Earthy:* this term is used when oil has acquired a musty humid odour because it has been

*Esparto:* hemp-like smell acquired when olive paste has been spread on Esparto mats. Smells

*Hemp:* caused by the use of filtering *panels*, which are not perfectly clean, and recalls

characteristics.

ripe fruit.

process.

hemp.

**6.1. Positive attributes** 

Olive oil as judged by experts shows a multitude of either positive or negative


**Table 1.** Analytical and sensory properties of olive oils
