Sensory analysis of the Oil

When we taste an extra virgin olive oil, we immediately perceive its characteristics both on the nose and on the taste. But where do the aromas we smell come from?

Aroma and Taste

The aroma and taste of an extra virgin are determined by the composition and the presence of certain volatile compounds that can give positive but also negative characteristics. Among the "positive" compounds we find aldehydes, 6C alcohols (with 6 carbon atoms) esters and other volatile substances while among the "negative" ones some monounsaturated aldehydes. The presence of these compounds is influenced by the type of cultivar, the degree of ripeness of the drupe, the type of processing and the storage method of the oil.

Bitter and Spicy

The compounds responsible for the bitter and spicy of extra virgin olive oil are the phenols, in particular the presence in large quantities of Oleuropein, Hydroxytyyrisol and Oleocanthal is crucial.

"The polyphenols in olive oil contribute to the protection of blood lipids from oxidative stress. This indication can only be used for olive oil which contains at least 5 mg of hydroxytyrosol and its derivatives per 20 g of olive oil. In order to support this information, the consumer is told that the beneficial effect is obtained with a daily intake of 20 g of olive oil ". Regolamento(EU) 432/2012