Appearance
Uniformity, vibrancy, presence of defects or discoloration.
26 protocols · One standard
Sensory Quality System™
Spices, Herbs & Seasonings
Single spices, blends, dried herbs and salts — pungency, aroma purity and freshness.
Spices, Herbs & Seasonings Sensory Quality System™
What sensory evaluation techniques are necessary to identify and measure spices, herbs & seasonings excellence?
To identify the quality of olive products—specifically table olives—sensory analysis follows official International Olive Council (IOC) protocols, using trained panels to evaluate appearance, aroma, taste, texture, and specific defect and positive attributes for commercial classification.
Some of the sensory attributes evaluated
Aroma
Volatility, freshness, typicity (e.g., earthy, floral, citrus, herbal, pungent, spicy, woody, smoky), and any off-odors.
Taste
Sweet, sour, salty, bitter, umami, pungency, heat, aftertaste, balance, and complexity.
Texture
Grain size, powderiness, roughness, fibrousness, adhesiveness, moisture content.
Implementation
Panels typically consist of at least 4–6 trained tasters.
These methods and criteria allow for a comprehensive sensory identification and grading of Spices, Herbs & Seasonings excellence, supporting effective product evaluation and differentiation.
2027 Registration Period is OPEN
Submit your spices, herbs & seasonings for the annual Excellent Taste Awards
Please complete the application and submit your products for the annual Excellent Taste Awards.