What are the organoleptic characteristics? And sensory analysis?
• Sensory analysis:
It is the examination of character of a product by the sense organs.
• Test panel:
An organoleptic test conducted on a product under controlled conditions and by a panel of trained tasters.
• How do professional tasters (catador) taste?:
The taster will take the cup, keeping it covered with a glass, separating the glass from the cup he will smell the sample taking soft breaths, slow and deep, till detect positive and negative attributes is that oil and in what intensity. This period should not exceed 30 degrees. If he has a problem you should take a short rest before making another olfactory test. Then it will be proceed to make the taste test. This will take a small sip of oil. It is important to distribute oil throughout the mouth. The perception of four basic tastes:sweet, salty, sour, bitter and the flavors of the product, varies in intensity depending on the area of the tongue and palate.
The oil must be sufficient to extend very slowly over the back of the tongue to the palate and throat, focusing on the bitter and pungent stimuli. In some oils, both stimuli may go unnoticed or be obscured by the bitter spice. Short aspirations, successive air through the mouth, help to extend the oil and collect the oral cavity via the retronasal aroma volatile components.
The tactile sensation must be taken into account, as well as fluidity, stickiness and itching or burning, when detected, and take note of its intensity. Between an assessment and another must be to allow some time (minimum 15 minutes) and remove the previous. It is recommended chewing a piece of apple and throw it into a spittoon. Then we will rinse our mouth with no cool water.