The quality of oil can be perceived in several ways:
Declared quality: written on the label and on quality certificates.
Chemical quality: as per the tests of the physical/chemical composition of the oil.
Perceived quality: related to one’s gastronomic culture and the taste of the oil one is used to.
Sensory quality: revealed by tasting.
Real quality: the combination of the qualities mentioned above.
The sensory quality of oil is perceived exclusively by the senses and is determined by the so-called PANEL GROUP, a group of 8-12 people, trained and accredited to taste and evaluate oil. The following senses are involved in the sensory evaluation of the panel test:
- Smell: Smells are more intense on an empty stomach as hunger triggers the senses (in fact, panels are usually held in the morning from 10.30 to 12.00 or in the afternoon, from 16.00 to 18.00). To be properly evaluated, the oil should be heated to 28-30° C because volatile substances are released by the heat.
- Taste: the sense of taste is also enhanced between meals, as the mouth is free of the extraneous flavours of other foods.
This is what the taste buds feel: BITTER / SWEET – SOUR / SALTY.
