Evaluation of Sensory Analysis in Extra Virgin Olive Oil
Evaluation of sensory analysis of olive oil samples was made according
to the method of the International Olive Council, COI/T.20/Doc.no.15
(IOC, 2018). Each taster in the panel first smelled and then tasted the
oil in the tasting glass. Oils have positive properties (fruity, bitter,
pungent) and negative properties (heating-muddy residue, moldy-moist,
vinous-vinegar, metallic, rancid (obsolete-stale), heated or burnt,
straw-woody, coarse, machine oil, black water, brine, whitish, earthy,
wormy, cucumber, wet wood). Profile paper was used in the evaluation.
Scoring was made on the profile paper with a scale of 10 cm. The results
were determined by a computer program for obtaining statistical
calculations (median).