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Olive Oil Sensory Analysis
We provide sensory assessment (analysis) of olive oil by an expert
olive oil taster.
What is Sensory Assessment?
Assessment?
provide?
Who performs the Sensory Assessment?
olive oil taster.
What is Sensory Assessment?
- Sensory Assessment is intended to provide an expert taster’s
assessment of the oil in areas critical for producers and
marketers:
- Marketing language descriptive of the oils’ organoleptic
properties; - Determination of oil profile or style: Mild, Medium or
Robust; - Detection of defects ;
- Early detection of rancidity.
Our Sensory Assessment provides critical, cost-effective
information to assist in product characterization and
differentiation for marketing and risk management. It is not
intended to replace the sensory analysis by a tasting panel (8
to 12 tasters), required by the International Olive Council (IOC)
and the US Department of Agriculture (USDA) for assessing
quality.
Assessment?
- Olive oil producers interested in the expert opinion of a trained
taster can use this information to properly rate oil style (mild,
medium or robust) and/or anticipate defects that may be found
when the oil is presented to a full tasting panel, as it happens
during a competition.
Olive oil importers may benefit from this information when
sourcing from new suppliers, obtaining not only the standard
chemical quality profile, but also insight into defects, possible
rancidity and the organoleptic attributes that are likely to
impact consumer choice.
Olive oil merchants may sample their existing inventories to
perform due diligence in anticipation of problems with
transportation, storage and aging. Spot checks could be a
component of a comprehensive risk management strategy.
Olive oil producers, importers and marketers will benefit from
language describing their product in terms that differentiate it
and resonate with sophisticated consumers seeking to
optimize food paring or simply explore new organoleptic
dimensions
provide?
- The sensory assessment report contains three sections:
Negative Attributes (i.e. defects), Positive Attributes and
Descriptive.
Positive and negative attributes are assigned numerical ratings
from 0 to 10 to indicate attribute intensity, as dictated by the
International Olive Council.
The Descriptive section covers flavor and aroma attributes that
characterize the sample in language commonly used by the
olive oil tasting community.
Who performs the Sensory Assessment?
The sensory assessment is performed by Nancy Ash, a
recognized olive oil tasting expert with extensive experience in
multiple tasting panels over many years.
Nancy is owner of Strictly Olive Oil, a consulting company
offering marketing services for olive oil producers and tasting
seminars for consumers. As a taster and internationally
certified Taste Panel Leader, Nancy has taught tasting
seminars to groups large and small, and has also served as a
panel judge and lead judge at several olive oil competitions.
For further information see Strictly Olive Oil’s website:
www.StrictlyOliveOil.com.
Agbiolab provides sensory assessment in conjunction with the
chemical analysis required to determine quality and grade. You
can request sensory assessment by checking the
corresponding box in the submission form you will enclose with
your samples. (Get a Submission Form)
Sample size should be 250 ml or larger.
Note that the sensory analysis is performed “blind” to avoid
influencing the result with information about the oil, such as its
origin (i.e. domestic or imported), olive varieties in the oil, or
possible age of the sample.
Turnaround time for chemical and sensory analyses is usually 5-
7 business days (10 business days during very busy periods).
| Photograph by Strictly Olive Oil by Creative Commons 3.0 Photograph by Agbiolab by Creative Commons 3.0 |
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| 2692 House Ave, Durham, CA 95938 - Phone/Fax 530-924-4789 - info@agbiolab.com Copyright (c) 2010, Agbiolab Inc. All rights reserved. |
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