2016 olive congress - zhawprofile sheet dop/sop ( paper) 1. aroma description 2. evaluation of...
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Olive Congress 2016 April 29, 2016
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April 29, 2016 IOC 2016 - Workshop Olive Oil
Fachstelle Sensorik
WORKSHOP«Sensory Quality»
of Olive Oil
ZHAW Zürcher Hochschule für Angewandte Wissenschaften
Department Life Sciences und Facility Management (LSFM)
Institut für Lebensmittel – und Getränkeinnovation (ILGI)
Fachstelle Sensorik
Annette Bongartz / Martin Popp
[email protected] / [email protected]
www.oliveoilaward.ch / www.zhaw.ch/ilgi/sensorik
IOC 2016 ‐Workshop Olive Oil
Olive Congress 2016 April 29, 2016
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Fachstelle Sensorik
Human Perception
IOC 2016 ‐Workshop Olive Oil
Fachstelle Sensorik 4
Overall Sensory Impression
IOC 2016 ‐Workshop Olive Oil
Olive Congress 2016 April 29, 2016
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Fachstelle Sensorik
• dark (blue)• ca. 130 ml• bulbous, narrow neck• Watch glass for covering
Tasting Glass
IOC 2016 ‐Workshop Olive Oil
Fachstelle Sensorik
• Tasting glass (3‐digit codes)• Watch‐glass• „Heater“ (28 °C ± 2 °C)• Spitoon• Profile sheets • Software for data collection• Neutralizing agents
– Apple (sour)– Water (without CO2)– Tea, diluted– Bread, cracker (salt‐free)
Test Booth
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Olive Congress 2016 April 29, 2016
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– Fruitiness > 0
– Absence of defects
– Chemical parameters
Panel Test
• EU 1833 / 2015 (Änderung der VO 2568 / 1991)
April 29, 2016
Foto: Oliveoil tasting glasses
Profile SheetIOC / EU
April 29, 2016
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Fachstelle Sensorik
Stichig ‐ Schlammig / Fusty ‐Muddy Sediment
– Characteristic flavour of oil obtained from olives piled or stored in such conditions as to have undergone an advanced stage of anaerobic fermentation
– or of oil which has been left in contact with the sediment that settles in underground tanks and vats and which has also undergone a process of anaerobic fermentation.
Negative descriptors
IOC 2016 ‐Workshop Olive Oil
Fachstelle Sensorik
Modrig ‐ Feucht ‐ Erdig / Musty ‐ Humid – Earthy
– Characteristic flavour of oils obtained from fruit in which large numbers of fungi and yeasts have developed as a result of its being stored in humid conditions for several days
– or of oil obtained from olives that have been collected with earth or mud on them and which have not been washed.
Negative descriptors
IOC 2016 ‐Workshop Olive Oil
Olive Congress 2016 April 29, 2016
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Fachstelle Sensorik
Weinig ‐ Essigsauer / Winey – Vinegary ‐ Acid‐Sour
– Characteristic flavour of certain oils reminiscent of wine or vinegar.
– This flavour is mainly due to a process of aerobic fermentation in the olives or in olive paste left on pressing mats which have not been properly cleaned and leads to the formation of acetic acid, ethyl acetate and ethanol.
Negative descriptors
IOC 2016 ‐Workshop Olive Oil
Fachstelle Sensorik
Erfrorene Oliven ‐ Feuchtes Holz / Frostbitten Olives ‐Wet Wood
– Characteristic flavour of oils extracted from olives which have been injured by frost while on the tree.
Negative descriptors
IOC 2016 ‐Workshop Olive Oil
Olive Congress 2016 April 29, 2016
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Fachstelle Sensorik
Ranzig / Rancid
– Flavour of oils which have undergone an intense process of oxidation.
Negative descriptors
IOC 2016 ‐Workshop Olive Oil
Fachstelle Sensorik
• Brandig ‐ Erhitzt / Heated ‐ Burnt
• Heuartig ‐ Holzig / Hay ‐Wood
• Roh / Rough
• Schmierölartig / Greasy
• Fruchtwasser / Vegetable water
• Lakig / Brine
• Metallisch / Metallic
• Espartograsartig / Pressing mats
• Wurmstichig / Grubby
• Gurke / Cucumber
Additional negative descriptors
IOC 2016 ‐Workshop Olive Oil
Olive Congress 2016 April 29, 2016
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Fachstelle Sensorik
– Set of olfactory sensations characteristic of the oil which depends on the variety and comes from sound, fresh olives, either reminiscent of green fruit or ripe fruit (depending on the variety)
– It is perceived directly and/or through the back of the nose.
Fruchtig / Fruity
Grünlich‐fruchtig / green
Reif‐fruchtig / ripe
Positive descriptors
IOC 2016 ‐Workshop Olive Oil
Fachstelle Sensorik
Bitter / Bitter
– Characteristic primary taste of oil obtained from green olives or olives turning colour
– It is perceived in the circumvallate papillae on the “V” region of the tongue
– Oils that are not bitter at all, arenamed «sweet»
Bsp.: Polyphenole in Olivenöl
Positive descriptors
IOC 2016 ‐Workshop Olive Oil
Olive Congress 2016 April 29, 2016
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Fachstelle Sensorik
Scharf / Pungent
– Biting tactile sensation characteristic of oils produced at the start of the crop year, primarily from olives that are still unripe.
– It can be perceived throughout the whole of the mouth cavity, particularly in the throat.
Positive descriptors
IOC 2016 ‐Workshop Olive Oil
Fachstelle Sensorik
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Basis
– Classification / Paneltestaccording to EU 1833/2015 and regulations from the IOC
Development
– Extension of evaluation criteria / Profile Sheet DOP/SOP ( paper)
1. Aroma description
2. Evaluation of harmony andpersistency
Extended Sensory Evaluation
IOC 2016 ‐Workshop Olive Oil
Olive Congress 2016 April 29, 2016
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Fachstelle Sensorik
Datum: ______________ Prüfer-Code: G _____ Probennummer: ____
Negative Attribute (ortho- und retronasal) * zutreffendes unterstreichen / * underline as appropriate
1 stichig - schlammig*
fusty - muddy sediment*
2 mo drig - feucht - erdig*
musty - humid - earthy*
3 weinig - essigsauer*
winey - vinegary - acid-sour*
4 fro stgesch. O liven (nasses H o lz) *
frostbitten o lives (wet wood)*
5 ranzig
rancid
6 andere (zu spezif izieren)
others (to specify)
metallisch / metallic Heu / hay Olivenfliege / grubby roh / rough lakig / brine
erhitzt oder verbrannt / Fruchtwasser / Espartogras / esparto Gurke / cucumber Schmierö l / greasy heated or burnt vegetable water
Positive Attribute
7a frucht ig (Nase / orthonasal)
fruity
7b frucht ig (Gaumen / retronasal)
fruity
8 bitter
bitter
9 scharf
pungent
10 süss 0 1 2 3 4 5 Intensität:
süss 0 = nicht vorhanden1 = schwach 5 = intensiv
11 A ro ma / F lavo ur 0 1 2 3 4 5 (0 5 aufsteigend)
frisch geschnit tenes Gras
grüne Blät ter (Olive, Feige, ...)
Blattsalat (Kopfsalat , Endivien, Rucola)
Nuss- und M andelschale / -haut (grün, unreif )
getrocknete Nuss- / M andelkerne grün reif
Apfel
Banane
Zitrus / Agrumen
Trop. Früchte (Ananas, Feige, M elone, ... )
Beerenfrüchte (Johannisbeere, Erdbeere ...) grün/St iel reif
Tomate
Kräuter (Thymian, Oregano, Rosmarin, etc.) grün gekocht
Art ischocke
andere Gemüse (Kohl, M angold, Bohnen, ...)
Tee (schwarzer)
Blüten (f loral)
Honig
Gewürze (Vanille, Zimt)
andere (zu spezifizieren)
12 Gesamteindruck grün reif grün & reif
Gesamteindruck / Ausgewogenheit
13 H armo nie / Ko mplexitätharmony / complexity fehlerhaft / unharmonisch durchschnittlich komplex / harmonisch
14 D auerhaf t igkeitpersistency kurz durchschnittlich lang
Profile SheetDOP / SOP
IOC 2016 ‐Workshop Olive Oil
Aroma Description
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Flavour‐Wheel
… description of the intensity and complexity of aromatic compounds in Olive Oil
«ZHAW Flavour‐Wheel Olive Oil»
Aroma Description
Foto: ZHAW Aroma‐Wheel
Description of Fruitiness
• more ripe– Dried nut / almond kernel– Ripe fruits
• Ripe Apple• Berries (black currant, ...)
– Spices– ...
• more green– Freshly cut grass– Tomato– Artichoke
– Herbs– Unripe fruits
• green apple• green banana
– Citrus– ...
Olive Congress 2016 April 29, 2016
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Harmony Evaluation
Foto: SOP panellist at work
– Presence and complexity of positive sensations
– Balance between ...• Fruitiness
• Bitterness
• Pungency
– Persistency of positive sensations
Fachstelle Sensorik
1. SmellOlfactory impression– First gently swirl the glass so that the glass inside
gets wet – Remove watch glass and smell approx. 20 seconds
in deep drafts
2. Short break– Cover olive oil glass with watch glass again
3. Taste Gustatoric, tactile, kinästehtic impression– Take a small sip of 3‐5 ml oil and move it slowly
from front to back in order to reach the whole tongue area (incl. hard palate and throat), if necessary "sip" (suck air)
4. Profile sheet– Documentation of the intensity of the sensations
via scales on the profile sheet (paper / electronic)
Tasting Techniques
IOC 2016 ‐Workshop Olive Oil