HOME WHO WE ARE QUALITY' OIL AND CULTURE TASTING BLENDING BLOG CONTACTS GUIDE TO TASTING OF OLIVE OIL Hold the container tightly in your hands, capping it with them in order to heat it as much as possible and retain the volatile aromas. The higher the temperature of the fatty liquid, the more fragrances we will be able to perceive. Swing the container with small movements to make the fragrance rise and immediately approach your nose, trying to breathe in as much as possible, starting to perceive the first flavors, categorizing them as strengths or weaknesses. The greatest tasting experts believe that the olfactory phase is even more important than the gustatory one, take all the time necessary. Feel the fragrances, it's time to take a small sip. Once it has entered the oral cavity, we try to cradle it on the tongue so that it comes into contact with all the taste buds. Then inhale some air from your mouth in order to intensify the aromas that you are already starting to perceive. With your mouth free, continue to inhale because the various smells will still be persistent, this last phase is used to give a subjective evaluation of what you have tasted and perhaps memorize any new fragrances that you have perceived. ATTRIBUTES OF AN OIL Short list of the strengths and weaknesses of an oil that can be perceived by smell and / or taste, during the organoleptic examination. ADVANTAGES Fruttato: Si percepisce dall’ olfatto, e può essere verde quando le sensazioni olfattive ricordano i frutti verdi(mandorla fresca, pomodori, erba tagliata…)e maturo quando le sensazioni olfattive ricordano i frutti maturi quindi una percezione più tenue. Amaro: Percepito dalle papille caliciformi che formano la V linguale. Piccante: Solitamente lo si tende a percepire qualche secondo dopo l’assaggio principalmente in gola. DIFETTI Riscaldo/Morchia: Olio ottenuto da olive ammassate che hanno avanzato da un processo di fermentazione. Muffa-Umidità: Olio ottenuto da frutti nei quali si sono sviluppati abbondanti funghi e lieviti, sempre per olive ammassate in ambienti umidi. Avvinato-inacetito: Olio che presenta note olfattive tendenti al vino o aceto, dovuto ad una cattiva lavorazione. Metallico: Olio che presenta note organolettiche che ricordano quelle di un metallo, dovuto ad una cattiva conservazione. Rancido: Olio che ha subito un intenso processo ossidativo dovuto alla cattiva conservazione. Contatti Meridex Olii srl S.P. 231 Km 5+200 – 70032 Bitonto – Bari Tel: 080 3740749 Fax: 080 3717760 Mail: info@meridexbitonto.com COPYRIGHT MERIDEX OLII SRL PI 00254770720 © 2020 - ALL RIGHTS RESERVED - Concept by De Vision Communication This website uses cookies We use cookies to personalize content and ads, to provide social media features and to analyze our traffic. We also share information about how you use our site with our web analytics, advertising and social media partners who may combine it with other information you have provided to them or that they have collected from your use of their services. . You consent to our cookies if you continue to use our website. Cookie settingsACCEPTRead More