Lecture 3: Positive attributes

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C. Olive oil Quality3. Sensory assessment of
olive oil

• 3. Positive attributes

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Positive attributes (part I)

• 1 Fruity
• 2 Bitter
• 3 Pungent

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Positive attributes (part II)

• Apply good practices in the cultivation,
  harvesting, storage, and extraction of olive oil
  production
• Protect the olive oil from light, heat, air,
  trace minerals avoiding chemical oxidation

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Fruity (part I)

• 1 Green fruity
• 2 Ripe fruity
• 3 Well-balanced
• 4 Sweet Olive Oil

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Fruity (part II)

• Its a combination of taste and smell which comes
  from healthy, fresh ripe or unripe olives
• It will be appreciated, either directly through
  the nose or the rear part thereof, and depends on
  the variety of olives
• This property is very important to the
  classification of olive oil as extra virgin olive
  oil

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Bitter (part I)

• Its the characteristic taste of oil from green
  olives or turning color olives
• The bitterness is more or less pleasant and
  depends on its intensity

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Bitter (part II)

• Bitterness is not a defect
• The perception of bitterness intensity of more
  than half of the scale must be indicated on the
  certificate of analysis

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Pungent (part I)

• Pungency is a peppery sensation, detected in the
  throat. It creates a feeling of discomfort in the
  throat which eliminates after a while
• Pepper comes from olive oils produced at the
  beginning of the season, from immature olives

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Pungent (part II)

• The intensity of pungent flavour is reduced
  during olive oil maturation
• Pungency should not be confused with rancidity
  (especially annoying feeling, which keeps longer)

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Pungent (part III)

• Green olive oil has significant amounts of the
  pungent compound
• Virgin olive oil with an increased amount of the
  pungent compound should be indicated on the label

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Summary of 3th Lecture

• Positive attributes
• Fruity
• Bitter
• Pungent