[F19. PROCEDURE FOR THE ORGANOLEPTIC ASSESSMENT AND CLASSIFICATION OF VIRGIN OLIVE OIL U.K.
9.1. Tasting technique U.K.
[F29.1.1. The tasters shall pick up the glass, keeping it covered with the watch-glass, and shall bend it gently; they shall then rotate the glass fully in this position so as to wet the inside as much as possible. Once this stage is completed, they shall remove the watch-glass and smell the sample, taking slow deep breaths to evaluate the oil. Smelling should not exceed 30 seconds. If no conclusion has been reached during this time, they shall take a short rest before trying again. U.K.
When the olfactory test has been performed, the tasters shall then evaluate the buccal sensations (overall retronasal olfactory, gustatory and tactile sensations). To do so, they shall take a small sip of approximately 3 ml of oil. It is very important to distribute the oil throughout the whole of the mouth cavity, from the front part of the mouth and tongue along the sides to the back part and to the palate support and throat, since it is a known fact that the perception of tastes and tactile sensations varies in intensity depending on the area of the tongue, palate and throat.
It should be stressed that it is essential for a sufficient amount of the oil to be spread very slowly over the back of the tongue towards the palate support and throat while the taster concentrates on the order in which the bitter and pungent stimuli appear. If this is not done, both of these stimuli may escape notice in some oils or else the bitter stimulus may be obscured by the pungent stimulus.
Taking short, successive breaths, drawing in air through the mouth, enables the taster not only to spread the sample extensively over the whole of the mouth but also to perceive the volatile aromatic compounds via the back of the nose by forcing the use of this channel.
NB: When the tasters do not perceive fruitiness in a sample and the intensity of the classifying negative attribute is 3,5 or less the panel leader may decide to arrange for the tasters to analyse the sample again at ambient temperature (COI/T.20/Doc. No 6/Rev. 1, September 2007, section 3 — General specifications for installation of a test room) while specifying the context and concept of ambient temperature. When the sample reaches room temperature, the tasters should re-assess it to check solely whether fruitiness is perceived. If it is, they should mark the intensity on the scale. U.K.
The tactile sensation of pungency should be taken into consideration. For this purpose it is advisable to ingest the oil.]
Textual Amendments
9.1.2. When organoleptically assessing a virgin olive oil, it is recommended that FOUR SAMPLES at the most be evaluated in each session with a maximum of three sessions per day, to avoid the contrast effect that could be produced by immediately tasting other samples. U.K.
As successive tastings produce fatigue or loss of sensitivity caused by the preceding samples, it is necessary to use a product that can eliminate the remains of the oil from the preceding tasting from the mouth.
The use of a small slice of apple is recommended which, after being chewed, can be disposed of in the spittoon. Then rinse out the mouth with a little water at ambient temperature. At least 15 minutes shall lapse between the end of one session and the start of the next.
9.2. Use of the profile sheet by tasters U.K.
The profile sheet intended for use by tasters is detailed in Figure 1 of this Annex.
Each taster on the panel shall smell and then taste (1) the oil under consideration. They shall then enter the intensity with which they perceive each of the negative and positive attributes on the 10-cm scale shown in the profile sheet provided.
Should the tasters perceive any negative attributes not listed in section 4, they shall record them under the "others" heading, using the term or terms that most accurately describes the attributes.
[F39.3. Use of the data by the panel leaders U.K.
The panel leader shall collect the profile sheets completed by each taster and shall review the intensities assigned to the different attributes. Should they find any anomaly, they shall invite the taster to revise his or her profile sheet and, if necessary, to repeat the test.
The panel leader shall enter the assessment data of each panel member in a computer program like that provided by the standard IOC/T.20/Doc. No 15 with a view to statistically calculating the results of the analysis, based on the calculation of their median. See point 9.4 and the Appendix to this Annex. The data for a given sample shall be entered with the aid of a matrix comprising 9 columns representing the 9 sensory attributes and n lines representing the n panel members used.
When a defect is perceived and entered under the ‘ others ’ heading by at least 50 % of the panel, the panel leader shall calculate the median of the defect and shall arrive at the corresponding classification.
The value of the robust coefficient of variation which defines classification (defect with the strongest intensity and fruity attribute) must be no greater than 20 %.
If the opposite is the case, the panel leader must repeat the evaluation of the specific sample in another tasting session.
If this situation arises often, the panel leader is recommended to give the tasters specific additional training (IOC/T.20/Doc. No 14, § 5) and to use the repeatability index and deviation index to check taster performance (IOC/T.20/Doc. No 14, § 6).]
Textual Amendments
[F49.4. Classification of the oil U.K.
The oil is graded as follows in line with the median of the defects and the median for the fruity attribute. The median of the defects is defined as the median of the defect perceived with the greatest intensity. The median of the defects and the median of the fruity attribute are expressed to one decimal place.
The oil is graded by comparing the median value of the defects and the median of 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. The software packages allow the grading to be displayed as a table of statistics or a graph.
Extra virgin olive oil: the median of the defects is 0,0 and the median of the fruity attribute is above 0,0;
Virgin olive oil: the median of the defects is above 0,0 but not more than 3,5 and the median of the fruity attribute is above 0,0;
Lampante virgin olive oil: 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 0,0.
Note 1: When the median of the bitter and/or pungent attribute is more than 5,0, the panel leader shall state so on the test certificate. U.K.
For assessments intended to monitor compliance, one test shall be carried out. In the case of counter assessments, the analysis must be carried out in duplicate in different tasting sessions. The results of the duplicate analysis must be statistically homogenous (see point 9.5). If not, the sample must be reanalysed twice again. The final value of the median of the classification attributes will be calculated using the average of both medians.]
Textual Amendments
[F59.5 Criteria for the acceptance and rejection of duplicates U.K.
The normalised error, defined below, shall be used to determine whether the two results of a duplicate analysis are homogenous or statistically acceptable:
Where Me 1 and Me 2 are the medians of the two duplicates (respectively first and second analysis) and U 1 and U 2 are the expanded uncertainties obtained for the two values, calculated as follows as specified in Appendix:
For the expanded uncertainty, c = 1,96; hence:
U 1 = 0,0196 × CV r × M e1
where CV r is the robust coefficient of variation.
For it to be stated that the two values obtained are not statistically different, E n must be equal to or less than 1,0.]
Textual Amendments
[F3Figure 1
PROFILE SHEET FOR VIRGIN OLIVE OIL
| Intensity of perception of defects | ||||
|---|---|---|---|---|
| Fusty/muddy sediment | ||||
| Musty/humid/earthy | ||||
| Winey/vinegary acid/sour | ||||
| Frostbitten olives (wet wood) | ||||
| Rancid | ||||
| Other negative attributes: | ||||
| Descriptor: | Metallic □ Dry hay □ Grubby □ Rough□ Brine □ Heated or burnt □ Vegetable water□ Esparto □ Cucumber □ Greasy□ | |||
| Intensity of perception of positive attributes | ||||
| Fruity | ||||
| Green□ | Ripe□ | |||
| Bitter | ||||
| Pungent | ||||
| Name of taster: | Taster code: | |||
| Sample code: | Signature: | |||
| Date: | ||||
| Comments:] ] | ||||
Textual Amendments
[F1They may refrain from tasting an oil when they notice any extremely intense negative attribute by direct olfactory means, in which case they shall record this exceptional circumstance in the profile sheet.]