Sensory analysis of olive oil

Abstract

The sensory analysis of olive oil constitutes a fundamental tool in determining the commercial grade of oil. To obtain this certification, the oil must pass through the analysis of a group with 8 to 12 people, trained and qualified by regulatory bodies, called ‘panel test’, which will feature the organoleptic properties of the oil, setting its commercial classification. Sensory analysis has significant importance to judge the final product quality. These tests are performed in specific laboratories, other organizations, or if the manufacturer sells large amounts of oil in committees within the company. Olive oil, according to Brazilian standard, can be classified in a virgin olive oil, olive oil, refined olive oil and olive pomace. The tests performed in oil samples are visual, olfactory and gustatory. The aftertaste of the process is the gustatory-olfactory sensation left by the oil in the mouth, after being swallowed or spat out. This exercise facilitates the perception of the characteristics of a particular oil, there may be positive and negative aftertaste. The tasting room must contain accessories, oil heater, tasting booths, site sample preparation and cleaning materials and room to open ‘panel’ training. This review aimed to present how should be carried a sensory analysis of olive oil, the place to carry out this analysis and the main defects found in an olive oil quality.