Sensory Flashcards
What is the definition of Quality?
The combination of attributes or characteristics of a product that have significance in determining the degree of acceptability of that product by the consumer.
What parameters does the International Olive Oil Council use to define the quality of olive oil?
- Free fatty acid (FFA) content
- Peroxide value (PV)
- UV specific extinction coefficients (K232 and K270)
- Sensory score
What factors affect the quality of olive oil produced?
- Health of fruit
- Method and period of post-harvest fruit storage
- Oil extraction system
- Method and period of oil storage prior to packing
- Cultivar of olive
- Climate
- Cultural techniques
- Soil type
- Harvesting method
- Maturity of fruit
- Method of fruit transport
- Type of packaging
- Period of storage in final pack prior to use
What are the chemical components of olive oil that can be altered by quality factors?
- Free fatty acidity
- Peroxide value
- Antioxidant content
How is sensory analysis of olive oil performed?
Sensory analysis is carried out by a panel of trained tasters who evaluate both positive and negative attributes.
True or False: Consumer perception of sensory attributes of virgin olive oil (VOO) is the same across different cultures.
False
What is the main purpose of sensory evaluation of olive oil?
To ensure that consumers have access to high-quality olive oils.
What are the legal standards for commercial trading of olive fruits?
Fruits must conform to obligatory standards that refer to fruit appearance, uniformity, and the presence of different defects.
What structured scale is used to evaluate sensory attributes of olive oil?
A scale from 0 to 5.
What are the main positive (+) and negative (−) sensory attributes of virgin olive oil according to the IOC regulation?
Positive and negative attributes encompass various sensory characteristics but specifics are not listed.
What good practice is recommended for fruit handling post-harvest?
Fruit should be processed as soon as possible after harvest, without storage.
What effect does raising the temperature of olive paste have on oil extraction?
It reduces viscosity, making it easier to separate and obtain high yields, but reduces the quality of the oil.
What is the definition of ripening in the context of olives?
Ripening is defined as the final transformation of physiologically mature fruit.
List the physical properties of olives.
- Width (mm)
- Length (mm)
- Flesh weight (g)
- Stone weight (g)
- Flesh/stone ratio
- Color
- Firmness
- Salt (%)
- pH Oil (%)
- Acidity (% lactic acid)
What are the four types of sensory tests mentioned?
- Difference tests
- Attribute difference tests
- Affective tests
- Descriptive tests
What is the purpose of discrimination tests in sensory evaluation?
To determine if a sensory difference exists between samples.
What is the triangle test in discrimination testing?
A test where three samples are presented, two of which are the same, and the third is different.
What is the paired comparison test?
Two samples are presented, and the panelist chooses one based on a specified characteristic.
What is Quantitative Descriptive Analysis?
A technique that uses a panel of 10–12 highly trained participants to characterize and compare products.
What are affective tests used for in sensory evaluation?
To assess the personal response by potential consumers to a product or specific product attributes.
What are some negative attributes in sour milk?
- Whey curdling
- Acidity rising too slowly
- Thin, runny consistency
- Sour, musty
What causes a moldy butter aroma?
Infection from the environment and inadequately sealed packaging.
What is the role of sensory evaluation in honey?
To distinguish the botanical origin of honey and identify defects.
What are negative factors affecting cheese production?
Too high acidity, too long period of ripening, too high of ripening temperature, too much added microorganism culture, too high cheese pressing temperature
