It is important to note that the tongue is able to perceive only four different tastes (acid on the sides and base of the tongue, salting-in edges, but not in the central surface-, bitter-only in the back-and-sweet perceived on the tip-), with all other combinations of these four tastes. The itching, astringency or bitterness are only tactile sensations. Thus, the spicy flavor but not a sensation that is felt in every language, while the throat where best seen and also its intensity increases with time.
The nasal cavity and mouth are connected internally so that when we have oil in the mouth can continue to receive via retro nasal odors. The scent is composed of both odors as perceived by retro nasal route by which we perceive by direct route. The flavor is made up of sensations smell, taste, touch and kinesthetic that we will produce the organoleptic properties in the oral and nasal cavities.
In oils, their flavors are the set of sensory attributes that are going to be a true reflection of four main factors are:
1 – the status of the raw material (olives),
2 – the oil extraction process,
3 – the process of storing the oil in the mill,
4 – life after the oil until it is purchased by the consumer (which includes filtration prior to packaging, the packaging process and the type of container, and the circumstances following the packaging).
The sensory characteristics of virgin olive oil will be a mirror of these four factors.
Olive oils are tasted at a temperature of 28 ° C in balloon blue glasses. The shape of the cup allows to concentrate the aromas and the temperature is adequate to produce volatile aromatic compounds. The cups are blue as the tasting of the oils color is not important because, unlike with the tasting of the wines, the color does not have direct correlation to their organoleptic characteristics.
As with any taste, the end result is the combination of several phases which are: visual, olfactory, gustatory, tactile and finally, the degree of balance / harmony, valuing the positive and negative. The maximum score will be for oils that have no defects. This leads to the existence of many types of oils with the highest score but may have different consumer acceptance due to their own taste and not the presence of faults.
Visual analysis: the positive side: clean, filtered, veiled, veiled opalescent and negative: the presence of turbidity, dirt, darkness.
Olfactory Analysis: On the positive side: fruity olive ripe, fruity green olive, apple, green grass, fig, green leaf, other fruits … and as negative: OMW, winey, rancid, delete or rotten, fusty, mildew or moisture, calyx and metallic.
Taste Analysis: the positive side: fruity, clean, fresh, fruit, bitter, healthy, sweet, nutty, vegetable, spicy medium-soft, vegetable and negative aspects: intense spicy, dry leaves, sour, calyx, reheating, metal, rotten, bitter intense, winey, olives frost, sediment, wood, musty, worm.
Touch Analysis: Considered consistencies: thick, watery, smooth, soft and is considered negative tactile any consistency or atypical characteristics or common origin.
Balance / Harmony: When we smell hope to find a number of flavors to taste. If those flavors are consistent with what we expected to find, then, the oil will be balanced or harmonious.