{"id":1890,"date":"2020-05-28T13:17:58","date_gmt":"2020-05-28T10:17:58","guid":{"rendered":"https:\/\/www.oliveoiltastinglab.gr\/?page_id=1890"},"modified":"2023-12-20T21:37:01","modified_gmt":"2023-12-20T19:37:01","slug":"olive-oil-quality-amp-organoleptic-evaluation","status":"publish","type":"page","link":"https:\/\/www.oliveoiltastinglab.gr\/en\/olive-oil-quality-amp-organoleptic-evaluation\/","title":{"rendered":"Olive Oil Quality & Organoleptic Evaluation"},"content":{"rendered":"\t\t
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What is Organoleptic (sensory) Evaluation in Olive Oil <\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\"\"<\/p>

It is an official method for detect, measure and describe the positive and negative characteristics in virgin olive oil*, by using the human senses.
The evaluation is performed by selected, trained and certified team of tasters (tasting panel), with at least eight members.
The method is world-wide accepted and give us the ability to classify a virgin olive oil in one of the following categories** \u201cExtra Virgin\u201d,\u201dVirgin\u201d or \u201cLampante\u201d<\/p>

IT IS AN ESSENTIAL QUALITY CRITERION THAT COMPLEMENTS CHEMICAL ANALYSIS***<\/b><\/em><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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*Virgin olive oil is the olive oil produced by mechanical means ONLY
**(according to the existing legislation)
***IOC<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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What is<\/strong> olive oil?<\/strong><\/p>

Virgin olive oils (Extra Virgin and Virgin)** are the oils obtained from the fruit of the olive tree (Olea europaea L. ) solely by mechanical or other physical means under conditions that does not lead to alterations of the olive oil, and which have not undergone any treatment other than washing, decantation, centrifugation and filtration*.<\/p>

Is the only food product today, with a legislation that describes and evaluates its sensory profile, an obligatory\u00a0 method for dermine it\u2019s quality clasiffication (Extra virgin, Virgin or Lampate) and it\u2019s market value.**<\/p>

*The olive oil produced in an olive mill, is considered \u201cVirgin\u201d due to the mechanical milling or extraction procedure and will be clasified as Extra Virgin, Virgin or Lampante, only after it\u2019s quality evaluation (Sensory evaluation and Chemical analysis) **<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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THE INTERNATIONAL OLIVE COUNCIL\u2019S METHOD FOR THE ORGANOLEPTIC ASSESSMENT OF VIRGIN OLIVE OIL<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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HISTORY<\/b><\/p>

The application of sensory analysis to olive oil began at the Institute of Fats in Seville, Spain, in the 1970s. In 1981, the IOC decided to launch a study to develop a method, based on internationally recognised standards and methods, to objectively assess the taste and colour defined by the oil denominations.<\/p>

From 1982 to 1986, experts in sensory analysis and olive oil from six countries developed a method, that was adopted by the IOC in 1987 and introduced into legislation in 1991. The standardisation of organoleptic assessment applied to olive oil is now 32 years old. (MADRID \/ 09.01.2020)*<\/p>

PURPOSE AND SCOPE<\/b><\/p>

The International Olive Council is the world\u2019s only international intergovernmental organization in the field of olive oil and table olives. It was set up it Madrid, Spain, in 1959, under the auspices of the United Nations. It used to be known as the International Olive Oil Council or IOOC until 2006, when its name was changed.
The Council is a decisive player in contributing to the sustainable and responsible development of olive growing and it serves as a world forum for discussing policymaking issues and tackling present and future challenges.<\/p>

The IOC is committed to the integrated, sustainable development of world olive growing. It attempts to translate this commitment into tangible advancement for its member countries and, most importantly, for the ordinary people who earn their livelihood from the produce of the olive tree.*<\/p>

The purpose of the international method is to determine the procedure for assessing the organoleptic characteristics of virgin olive oil and to establish the method for its classification on the basis of those characteristics. It also provides indications for optional labelling.<\/p>

The method described is applicable only to virgin olive oils and to the classification or labelling of such oils according to the intensity of the defects perceived and of the fruitiness, as determined by a group of tasters selected, trained and monitored as a panel.<\/p>

More are available on the INTERNATIONAL OLIVE COUNCIL website<\/a><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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COMMISSION DELEGATED REGULATION (EU) 2022\/2104 \nof 29 July 2022 (supplementing Regulation (EU) No 1308\/2013 of the European Parliament and of the Council as regards marketing standards for olive oil, and repealing Commission Regulation (EEC) No 2568\/91 and Commission Implementing Regulation (EU) No 29\/2012<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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9.4. Classification of the oil<\/strong><\/p>

\u00a0The oil is graded as follows in line with the median of the defects and the median for the fruity attribute.<\/p>

The median of the defects is defined as the median of the defect perceived with the greatest intensity.<\/p>

The median of the defects and the median of the fruity attribute are expressed to one decimal place.<\/p>

The oil is graded by comparing the median value of the defects and the median for the fruity attribute with the reference ranges given below. The error of the method has been taken into account when establishing the limits of these ranges, which are therefore considered to be absolute.<\/p>

  1. Extra virgin olive oil<\/strong>: the median of the defects is 0 and the median of the fruity attribute is above 0.<\/li>
  2. Virgin olive oil<\/strong>: the median of the defects is above 0 but not more than 3,5 and the median of the fruity attribute is above 0.<\/li>
  3. Lampante olive oil<\/strong>: the median of the defects is above 3,5 or the median of the defects is less than or equal to 3,5 and the fruity median is equal to 0.<\/li><\/ol>

    EU 2022\/2104, Article 6. Legal name and labeling of category of oils<\/strong><\/p>

    1.\u00a0\u00a0\u00a0The description of the oils referred to in Article\u00a01, point (b), shall be considered as their legal name within the meaning of Article\u00a02(2), point (n), of Regulation (EU) No\u00a01169\/2011.<\/p><\/div>

    2.\u00a0\u00a0\u00a0The label of those oils shall bear, in clear and indelible marking, in addition to the description referred to in paragraph 1, but not necessarily close to it, the following information on the category of oil:<\/p>

    (a)\u00a0extra virgin olive oil:\u00a0<\/strong>\u2018superior category olive oil obtained directly from olives and solely by mechanical means\u2019;<\/p>

    (b) virgin olive oil:\u00a0<\/strong>\u2018olive oil obtained directly from olives and solely by mechanical means\u2019;<\/p>

    (c)\u00a0olive oil composed of refined olive oils and virgin olive oils:\u00a0<\/strong>\u2018oil comprising exclusively olive oils that have undergone refining and oils obtained directly from olives\u2019;<\/p>

    (d)\u00a0olive-pomace oil:\u00a0<\/strong>(i)\u00a0\u2018oil comprising exclusively oils obtained by treating the product obtained after the extraction of olive oil and oils obtained directly from olives\u2019; or\u00a0(ii)\u00a0\u2018oil comprising exclusively oils obtained by processing olive pomace and oils obtained directly from olives\u2019.<\/p>

    EU 2022\/2104, ANNEX II. <\/strong>Definitions of optional terminology on organoleptic characteristics for labelling purposes<\/strong><\/p><\/div>

    Upon request, the leader of the tasting panel established in accordance with Article\u00a010 of Commission Implementing Regulation (EU) 2022\/2105. may certify that the oils which have been assessed comply with the definitions and ranges corresponding solely to the following terms according to the intensity and perception of the attributes.<\/p>

    Positive attributes<\/strong> (fruity, bitter and pungent) according to the intensity of perception:<\/p>

    Robust<\/strong>,\u00a0when the median of the attribute is more than 6,0.<\/p>

    Medium<\/strong>, when the median of the attribute is more than 3,0 and less or equal to 6,0.<\/p>

    Delicate<\/strong>, when the median of the attribute is less or equal to 3,0.<\/p>

    Fruitiness<\/strong>:\u00a0set of olfactory sensations characteristic of the oil which depends on the variety of olive and comes from sound, fresh olives in which neither green nor ripe fruitiness predominates. It is perceived directly and\/or through the back of the nose.<\/p>

    Green fruitiness<\/strong>: set of olfactory sensations characteristic of the oil which is reminiscent of green fruit, depends on the variety of olive and comes from green, sound, fresh olives. It is perceived directly and\/or through the back of the nose.<\/p>

    Ripe fruitiness<\/strong>:\u00a0set of olfactory sensations characteristic of the oil which is reminiscent of ripe fruit, depends on the variety of olive and comes from sound, fresh olives. It is perceived directly and\/or through the back of the nose.<\/p>

    Well balanced oil<\/strong>:\u00a0oil which does not display a lack of balance, by which is meant the olfactory-gustatory and tactile sensation where the median of the bitter attribute and the median of the pungent attribute are not more than 2,0 points above the median of the fruitiness.<\/p>

    Mild oil<\/strong>:\u00a0oil for which the median of the bitter and pungent attributes is 2,0 or less.<\/p>

    \u00a0 \u00a0 \u00a0 \u00a0 \u00a0Please read here for more on the EU 2022\/2104<\/a><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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    GENERAL BASIC VOCABULARY FOR SENSORY ANALYSIS Refer to the standard IOC\/T.20\/Doc. \nNo 4 \"Sensory Analysis: General Basic Vocabulary\" <\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    3. SPECIFIC VOCABULARY<\/strong><\/p>

    3.1. Negative attributes<\/strong><\/p>