Sensory Analysis

The Sensory Analysis of Table Olives is based on the International Olive Council guidelines COI/OT/MO No 1/Rev.3 June 2021

The sensory analysis of table olives measures the intensity of their smell, taste and texture attributes

A table olive must have those smell, taste and texture attributes that can be identified according to the variety and the way it is processed.

Taste Attributes

The Taste Attributes are salty, sour and bitter.

salty

Salty

The salty taste can be described as the flavor of salt or the seaside. When we eat something salty, the sensation of the salty taste is usually immediately recognizable, as the salt dissolves in saliva and interacts with the taste cells on the tongue.

sour

Sour

The sour taste can be described as refreshing and fresh. It is usually caused by acidic hydrocarbons dissolving on the moist surface of the tongue. When these acids interact with the taste cells on the tongue, they create a sensation of sourness.

bitter

Bitter

The bitter taste can be described as a distinct, intense, and often aversive sensation. It is associated with specific taste receptors on the taste cells of the tongue.

Texture attributes

The Texture attributes are firmness, crunchiness and fibrousness

Firmness

Firmness Reference materials that help us measure the intensity of hardness: Carrots and soft yellow cheese

Hardness is the force required to break the flesh of the olive with our front teeth.

Crunchiness

Crunchiness Reference materials that help us measure the intensity of crunchiness: Celery and peach compote

Crunchiness is the intensity of the sound produced by breaking the flesh of the olive in bankers

Fibrousness

Fibrousness Reference materials that help us measure the intensity of fibrous texture: The core of the pineapple and Granny Smith apple

Fibrous texture is how we perceive the fibers between the tongue and the palate as we chew the olive.

Quality categories

The intensity of the negative and positive attributes of a table olive is measured on a 10 cm scale by calculating the median values. The quality categories of table olives, according to the sensory analysis, are four based on the median intensity value of a defect:

These categories are determined by the presence and intensity of the main negative attribute.

Negative attributes or defects in table olives are perceived through the sense of smell. These can be caused by incorrect handling during fermentation, fruit health, processing and cultivation practices.

Negative Attributes or Defects due to incorrect handling during fermentation:

Putrid: reminiscent of the odor of decomposing organic matter

Butyric fermentation: odor reminiscent of rancid butter or cheese.

Zapateria: odor reminiscent of old leather

Additional Negative Attributes or Defects due to unhealthy olive fruit:

Musty: olive fruit that has become mouldy
Rancid: olive fruit that has undergone a process of rancidity

Additional Negative Attributes or Defects due to incorrect handling during processing and/or cultivation practices:

Cooking effect: characterises olive fruit that have undergone excessive heating in terms of temperature and/or duration during pasteurisation or sterilisation
Soapy: Smell and taste sensation reminiscent of soap
Metallic: Smell and taste sensation reminiscent of metals
Earthy: Smell and taste sensation reminiscent of soil or dust
Winey – vinegary: Smell and taste sensation reminiscent of wine or vinegar

Testing Procedure

Table Olive Sensory Analysis Guide

Sensory analysis has been defined as a scientific discipline used to evoke, measure, analyze, and interpret human reactions to meat sensory characteristics as perceived by sight, smell, taste, touch and hearing by the Institute of Food Technologists.

Step 1

Table olives are placed in the standardized tasting glass for olive oil and contain as many olives as the bottom of the glass can hold when placed side by side in a single layer...>>

Step 1

If the sample of table olives are with brine or other liquid, we pour this over the olives so they are fully covered. The glasses are covered with a glass lid and tasted at room temperature between 20 and 25 °C.

step 2

Each taster works individually in their tasting booth where they smell, taste and complete the profile sheet for each sample...>>

Step 2

At the second step, the taster holds the tasting glass covered by its lid and moves it gently to help the sample release its aromas.

step 3

Then they remove the lid and smell the sample, breathing deeply and slowly ...>>

Step 3

in order to evaluate and mark on the profile sheet the intensity of the direct olfactory sensations. Smelling procedure should not last more than 20 seconds.

step 4

The tasters then assess the texture and taste attributes of each sample completing the profile sheet accordingly...>>

Step 4

For the assessment of the texture attributes, the taster places one of the olives in their mouth.

step 5

They assess its level of firmness by cutting the olive with their front teeth and then remove the pit of the olive fruit...>>

Step 5

and assess the level of crunchiness with their back teeth. By placing the chewed olive between their tongue and palate, the tasters assess the intensity of fibrousness.

step 6

Finally, the taster assess the intensity of saltiness, sourness and bitterness of the table olive sample as perceived on their tongue...>>

Step 6

For the assessment of the table olive sample, the tasters should taste all the olives contained in the glass, rinsing their mouth with water after each olive.