Teaching of Sensory Analysis in a Tasting Panel and its relationship with the properties of Virgin Olive Oil

The organoleptic assessment can be carried out scientifically through sensory tests carried out by an analytical panel and applying a statistical treatment to analyze the results and know the intrinsic quality of the food, the tasters must be trained and this constitutes an apprenticeship in sensory analysis, activity with a great professional future today. The analytical panel is made up of 8/12 selected and trained tasters led by a Panel Leader, who has the knowledge and training to organize and carry out the tests, following the organoleptic assessment method of the International Olive Council (IOC). This method is intended to establish the necessary criteria to assess the flavor characteristics of Virgin Olive Oil (VOO) and develop the methodology for its classification, based on the intensity of the defects and the existence of a fruity attribute. Flavor is understood as the set of perceptions of olfactory-gustatory, tactile and kinesthetic stimuli that allow a subject to identify a food and establish a criterion, at different levels of liking or disliking. When carrying out the tasting of the AOV, it is necessary to distinguish between positive and negative attributes of this, understanding by attribute the perceptible characteristic property. tactile and kinesthetic that allow a subject to identify a food and establish a criterion, at different levels of liking or disliking. When carrying out the tasting of the AOV, it is necessary to distinguish between positive and negative attributes of this, understanding by attribute the perceptible characteristic property. tactile and kinesthetic that allow a subject to identify a food and establish a criterion, at different levels of liking or disliking. When carrying out the tasting of the AOV, it is necessary to distinguish between positive and negative attributes of this, understanding by attribute the perceptible characteristic property.