2016 Olive Congress - ZHAWProfile Sheet DOP/SOP ( paper) 1. Aroma description 2. Evaluation of harmonyand persistency Extended Sensory Evaluation 2016 ‐Workshop Olive Oil Olive Congress

Olive Congress 2016 April 29, 2016

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April 29, 2016 IOC 2016 - Workshop Olive Oil

Fachstelle Sensorik

WORKSHOP«Sensory Quality»

of Olive Oil

ZHAW Zürcher Hochschule für Angewandte Wissenschaften

Department Life Sciences und Facility Management (LSFM)

Institut für Lebensmittel – und Getränkeinnovation (ILGI)

Fachstelle Sensorik

Annette Bongartz / Martin Popp

[email protected] / [email protected]

www.oliveoilaward.ch / www.zhaw.ch/ilgi/sensorik

IOC 2016 ‐Workshop Olive Oil


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Fachstelle Sensorik

Human Perception


Fachstelle Sensorik 4

Overall Sensory Impression



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Fachstelle Sensorik

• dark (blue)• ca. 130 ml• bulbous, narrow neck• Watch glass for covering

Tasting Glass


Fachstelle Sensorik

• Tasting glass (3‐digit codes)• Watch‐glass• „Heater“ (28 °C ± 2 °C)• Spitoon• Profile sheets • Software for data collection• Neutralizing agents

– Apple (sour)– Water (without CO2)– Tea, diluted– Bread, cracker (salt‐free)

Test Booth



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– Fruitiness > 0

– Absence of defects

– Chemical parameters

Panel Test

• EU 1833 / 2015 (Änderung der VO 2568 / 1991)

April 29, 2016

Foto: Oliveoil tasting glasses

Profile SheetIOC / EU

April 29, 2016


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Fachstelle Sensorik

Stichig ‐ Schlammig / Fusty ‐Muddy Sediment

– Characteristic flavour of oil obtained from olives piled or stored in such conditions as to have undergone an advanced stage of anaerobic fermentation

– or of oil which has been left in contact with the sediment that settles in underground tanks and vats and which has also undergone a process of anaerobic fermentation.

Negative descriptors


Fachstelle Sensorik

Modrig ‐ Feucht ‐ Erdig / Musty ‐ Humid – Earthy

– Characteristic flavour of oils obtained from fruit in which large numbers of fungi and yeasts have developed as a result of its being stored in humid conditions for several days

– or of oil obtained from olives that have been collected with earth or mud on them and which have not been washed.




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Fachstelle Sensorik

Weinig ‐ Essigsauer / Winey – Vinegary ‐ Acid‐Sour

– Characteristic flavour of certain oils reminiscent of wine or vinegar.

– This flavour is mainly due to a process of aerobic fermentation in the olives or in olive paste left on pressing mats which have not been properly cleaned and leads to the formation of acetic acid, ethyl acetate and ethanol.



Fachstelle Sensorik

Erfrorene Oliven ‐ Feuchtes Holz / Frostbitten Olives ‐Wet Wood

– Characteristic flavour of oils extracted from olives which have been injured by frost while on the tree.




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Fachstelle Sensorik

Ranzig / Rancid

– Flavour of oils which have undergone an intense process of oxidation.



Fachstelle Sensorik

• Brandig ‐ Erhitzt / Heated ‐ Burnt

• Heuartig ‐ Holzig / Hay ‐Wood

• Roh / Rough

• Schmierölartig / Greasy

• Fruchtwasser / Vegetable water

• Lakig / Brine

• Metallisch / Metallic

• Espartograsartig / Pressing mats

• Wurmstichig / Grubby

• Gurke / Cucumber

Additional negative descriptors



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Fachstelle Sensorik

– Set of olfactory sensations characteristic of the oil which depends on the variety and comes from sound, fresh olives, either reminiscent of green fruit or ripe fruit (depending on the variety)

– It is perceived directly and/or through the back of the nose.

Fruchtig / Fruity

Grünlich‐fruchtig / green

Reif‐fruchtig / ripe

Positive descriptors


Fachstelle Sensorik

Bitter / Bitter

– Characteristic primary taste of oil obtained from green olives or olives turning colour

– It is perceived in the circumvallate papillae on the “V” region of the tongue

– Oils that are not bitter at all, arenamed «sweet»

Bsp.: Polyphenole in Olivenöl




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Fachstelle Sensorik

Scharf / Pungent

– Biting tactile sensation characteristic of oils produced at the start of the crop year, primarily from olives that are still unripe.

– It can be perceived throughout the whole of the mouth cavity, particularly in the throat.



Fachstelle Sensorik

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Basis

– Classification / Paneltestaccording to EU 1833/2015 and regulations from the IOC

Development

– Extension of evaluation criteria / Profile Sheet DOP/SOP ( paper)

1. Aroma description

2. Evaluation of harmony andpersistency

Extended Sensory Evaluation



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Fachstelle Sensorik

Datum: ______________ Prüfer-Code: G _____ Probennummer: ____

Negative Attribute (ortho- und retronasal) * zutreffendes unterstreichen / * underline as appropriate

1 stichig - schlammig*

fusty - muddy sediment*

2 mo drig - feucht - erdig*

musty - humid - earthy*

3 weinig - essigsauer*

winey - vinegary - acid-sour*

4 fro stgesch. O liven (nasses H o lz) *

frostbitten o lives (wet wood)*

5 ranzig

rancid

6 andere (zu spezif izieren)

others (to specify)

metallisch / metallic Heu / hay Olivenfliege / grubby roh / rough lakig / brine

erhitzt oder verbrannt / Fruchtwasser / Espartogras / esparto Gurke / cucumber Schmierö l / greasy heated or burnt vegetable water

Positive Attribute

7a frucht ig (Nase / orthonasal)

fruity

7b frucht ig (Gaumen / retronasal)

fruity

8 bitter

bitter

9 scharf

pungent

10 süss 0 1 2 3 4 5 Intensität:

süss 0 = nicht vorhanden1 = schwach 5 = intensiv

11 A ro ma / F lavo ur 0 1 2 3 4 5 (0 5 aufsteigend)

frisch geschnit tenes Gras

grüne Blät ter (Olive, Feige, ...)

Blattsalat (Kopfsalat , Endivien, Rucola)

Nuss- und M andelschale / -haut (grün, unreif )

getrocknete Nuss- / M andelkerne grün reif

Apfel

Banane

Zitrus / Agrumen

Trop. Früchte (Ananas, Feige, M elone, ... )

Beerenfrüchte (Johannisbeere, Erdbeere ...) grün/St iel reif

Tomate

Kräuter (Thymian, Oregano, Rosmarin, etc.) grün gekocht

Art ischocke

andere Gemüse (Kohl, M angold, Bohnen, ...)

Tee (schwarzer)

Blüten (f loral)

Honig

Gewürze (Vanille, Zimt)

andere (zu spezifizieren)

12 Gesamteindruck grün reif grün & reif

Gesamteindruck / Ausgewogenheit

13 H armo nie / Ko mplexitätharmony / complexity fehlerhaft / unharmonisch durchschnittlich komplex / harmonisch

14 D auerhaf t igkeitpersistency kurz durchschnittlich lang

Profile SheetDOP / SOP


Aroma Description


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Flavour‐Wheel

… description of the intensity and complexity of aromatic compounds in Olive Oil

«ZHAW Flavour‐Wheel Olive Oil»

Aroma Description

Foto: ZHAW Aroma‐Wheel

Description of Fruitiness

• more ripe– Dried nut / almond kernel– Ripe fruits

• Ripe Apple• Berries (black currant, ...)

– Spices– ...

• more green– Freshly cut grass– Tomato– Artichoke

– Herbs– Unripe fruits

• green apple• green banana

– Citrus– ...


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Harmony Evaluation

Foto: SOP panellist at work

– Presence and complexity of positive sensations

– Balance between ...• Fruitiness

• Bitterness

• Pungency

– Persistency of positive sensations

Fachstelle Sensorik

1. SmellOlfactory impression– First gently swirl the glass so that the glass inside

gets wet – Remove watch glass and smell approx. 20 seconds

in deep drafts

2. Short break– Cover olive oil glass with watch glass again

3. Taste Gustatoric, tactile, kinästehtic impression– Take a small sip of 3‐5 ml oil and move it slowly

from front to back in order to reach the whole tongue area (incl. hard palate and throat), if necessary "sip" (suck air)

4. Profile sheet– Documentation of the intensity of the sensations

via scales on the profile sheet (paper / electronic)

Tasting Techniques


Documents

2016 Olive Congress - ZHAWProfile Sheet DOP/SOP ( paper) 1. Aroma description 2. Evaluation of harmonyand persistency Extended Sensory Evaluation 2016 ‐Workshop Olive Oil Olive Congress