SENSORY ANALYSIS
In 2010, the Turkish Food Codex Communiqué on Olive Oil and Pomace Oil was amended and sensory criteria for the definition of Natural Olive Oil were introduced. Thus, in order to be able to call a product natural olive oil, sensory analysis is required as well as chemical analysis.
ORGANOLEPTIC EVALUATION METHOD OF NATURAL OLIVE OIL
1. PURPOSE
The purpose of this international method is to determine the procedure for assessing the organoleptic characteristics of natural olive oil and to improve the methodology for its classification.
2.Application Area
This method is applicable only to natural olive oils and describes how to classify by a selected group of tasters according to the severity, aroma (fruity odor) and other positive properties of the olive oil defects.
3. SPECIAL DICTIONARY FOR NATURAL OLIVE OIL
POSITIVE FEATURES
Fruity: According to the type of oil, the fruit aroma (smell) of the oil characteristic (feature) is obtained from green or ripe healthy fresh fruit and / or remind. If the oil is obtained from green olives, the aroma (smell) is reminiscent of the green fruit. If the oil is obtained from ripe olives, the aroma (smell) is reminiscent of green and ripe (black) fruit.
Bitterness: It is the characteristic (distinctive, sharp) first taste of oil produced from green olives or olives in the phase of discoloration. It is found with the ur V ’tom buds of the tongue (the tip of the tongue).
Burning: Tingling (burning sensation), which is the sensory characteristic of oil, is mostly felt in oils produced from olives which are still green at the beginning of the season. This sensation can be detected throughout the mouth, especially in the throat.
3.2.NEGATIVE FEATURES
Heat-Mud-Sludge: Characteristic defect of oils produced from olives stored or stored in bulk, oils produced from olives in advanced stages of anaerobic (anaerobic) fermentation, and oils left in contact with sediment deposited under underground tanks or barrels, and with an anaerobic fermentation.
Moldy - Moisture - Soil: It is a characteristic defective smell and taste of the oil produced from fruits where dense fungi and yeasts are developed as a result of storage for several days under humid conditions.
Winey - Vinegar - Acidic - Sourish: Characteristic taste of certain oils reminiscent of wine or vinegar. This imperfect taste is mainly due to a fermentation process in olives which leads to the formation of acetic acid, ethyl acetate and ethanol. This taste is due to fermentation of olives or aerobic fermentation of the oil obtained due to poor cleaning of the mats used in the suppression of olive paste.
Wet Wood (Frost Hitting): Tainted taste of oil obtained from frozen olives on the tree.
Caries - Stale - Old-Ransid: The characteristic odor of oil that has been subjected to a severe oxidation process.
Metallic: A taste reminiscent of metals. This is the characteristic defect of the oil which has been in long-term contact with metallic surfaces during crushing, mixing, pressing or storage.
Samansı - Woody: Characteristic taste of oils produced from dried olives.
Wormy: Olive fly Bactrocera oleae worms were heavily attacked olives obtained from the defective taste of oil.
Coarse: A thick, pasty feel created by some old oils in the mouth.
Brine: The fragrant taste and smell of the oil squeezed from pickled olives.
Heated-Burned: Characteristic defective taste caused by exposure to high temperature during heating process and / or prolongation of heating time. This imperfect taste is caused by heat-mixing of the dough, especially under unfavorable conditions.
Blackwater: Defective taste and odor obtained by the fermentation of the oil as a result of prolonged contact with the blackwater.
Halfa Herb (Meshish-Linen Sack): Characteristic defective taste and smell of oil obtained from olives pressed into mats made of new halfa grass. This imperfect odor and taste may vary depending on whether the mats are made of green or dried esophagus.
Cucumber: False taste attributed to 2-6 nonadienal formation, which reproduces when an oil remains packaged in an airtight (not receiving) manner for a very long time, especially in tin containers.
Machine Oil: The taste and smell of oil, reminiscent of diesel oil, grease or mineral oil.
