Enseñanza del Análisis Sensorial en un Panel de Cata y su relación con las propiedades del Aceite de Oliva Virgen
- Vanessa Martos Núñez
- Celia Monteagudo González
- Ali Ahmad
- Mª Luisa Lorenzo Tovar
ISSN: 2254-5883
Year of publication: 2022
Volume: 11
Pages: 87-89
Type: Article
More publications in: ReiDoCrea: Revista electrónica de investigación y docencia creativa
Abstract
The organoleptic evaluation can be carried out scientifically through sensory tests performed by an analytical panel and applying a statistical treatment to analyze the results and know the intrinsic quality of the food, the tasters have to be trained and this is an apprenticeship in sensory analysis, an activity of great professional future nowadays. The analytical panel is made up of 8/12 selected and trained tasters directed by a Panel Leader, who has the knowledge and training to organize and carry out the tests, following the organoleptic assessment method of the International Olive Council (IOC). The purpose of this method is to establish the necessary criteria to evaluate the flavor characteristics of Virgin Olive Oil (VOO) and to develop the methodology for its classification, according to the intensity of the defects and the existence of the fruity attribute. Flavor is understood as the set of perceptions of olfactory-gustatory, tactile and kinesthetic stimuli that allow a subject to identify a food and establish a criterion, at different levels of liking or disliking. When tasting the AOV, it is necessary to distinguish between its positive and negative attributes, whereby attribute is understood as the perceptible characteristic property.
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