Extra Virgin Olive Oil
Sensory Quality System™
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Extra Virgin Olive Oil Products Sensory Quality System™
What sensory evaluation techniques are necessary to identify and measure Extra Virgin Olive Oil Products excellence?
To identify the excellence of extra virgin olive oil products using sensory analysis is officially required and follows standardized protocols set by the International Olive Council (IOC), involving trained panels who evaluate oils for positive traits (fruitiness, bitterness, pungency) and defects (rancid, musty, fusty, winey, muddy, metallic, burnt).
Some of the Sensory Attributes Evaluated
- Fruitiness, bitterness, pungency, faults
- Green, ripe, complex notes, mouthfeel
- Preference, purchase intent
- Rancid, musty, fusty, winey
Implementation
Panels typically consist of at least 4–6 trained tasters.
These methods and criteria allow for a comprehensive sensory identification and grading of extra virgin olive oil excellence, supporting effective product evaluation and differentiation.
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