Sensory assessment of table olive: I. Set up of a panel test and use of standarised scales
Keywords:Descriptor, Panel training, Scale, Sensory assessment, Table olive
A new methodology has been developed for the sensory assessment of table olives. The scales used to determine the color of the brine and the fruit are studied (they are prepared in vials, allowing their presence in situ in every panel session). Moreover, scales to quantify the parameters of firmness, acidity, saltiness and bitterness are described. In this case, the scales are prepared using different food representatives of the intensity grade of each attribute. The study has been developed by a panel test that, after months of training, acts as an analytical instrumet. In addition to the parameters specified above, criteria to determine the aromatic intensity and persistance (nasal and retronasal) of table olives were established, as well as the identification of individual aroma. Taking these points into account, a panel sheet divided into four sections has been developed: visual, scent , taste and general evaluation.
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