2024
Olive Oil Sensory Analysis
Name: Olive Oil Sensory Analysis
Code: FIT13801M
3 ECTS
Duration: 15 weeks/78 hours
Scientific Area:
Agricultural and Food Engineering
Teaching languages: Portuguese
Languages of tutoring support: Portuguese
Sustainable Development Goals
Learning Goals
Students should acquire knowledge about how to taste olive oils, olives and other products (olive pates)
Students should acquire knowledge about the positive and negative attributes of olive oils and also develop their ability to become an olive oil taster.
Student should be able to design a protocol of olive oil sensory evaluation according to the established objectives, either for analytical or hedonic tests, analyze and interpret results and draw results.
Students should acquire knowledge about the positive and negative attributes of olive oils and also develop their ability to become an olive oil taster.
Student should be able to design a protocol of olive oil sensory evaluation according to the established objectives, either for analytical or hedonic tests, analyze and interpret results and draw results.
Contents
General considerations:
The senses in sensory analysis. The physiology of the senses. The aroma, taste and texture The importance and usefulness of sensory analysis. The errors in sensory analysis.
Characteristics of a test room and facilities necessary for conducting sensorial tests.
The different types of sensory tests: analytical test versus hedonic tests. Sheets proof for sensory analysis. Statistical treatment of data.
The panels: criteria for selection and training of assessors.
Organoleptic characteristics of olive oil:
The positive characteristics (attributes) and defects of the olive oils and their relationship with technology. The terminology used in olive oil sensory analysis.
Organoleptic characteristics of olives and other products (olive pates): the positive characteristics and defects and the relationship with technology. The terminology used in olives sensory analysis.
The senses in sensory analysis. The physiology of the senses. The aroma, taste and texture The importance and usefulness of sensory analysis. The errors in sensory analysis.
Characteristics of a test room and facilities necessary for conducting sensorial tests.
The different types of sensory tests: analytical test versus hedonic tests. Sheets proof for sensory analysis. Statistical treatment of data.
The panels: criteria for selection and training of assessors.
Organoleptic characteristics of olive oil:
The positive characteristics (attributes) and defects of the olive oils and their relationship with technology. The terminology used in olive oil sensory analysis.
Organoleptic characteristics of olives and other products (olive pates): the positive characteristics and defects and the relationship with technology. The terminology used in olives sensory analysis.
Teaching Methods
In the classroom: explanation of the theoretical concepts; explanation of the methodologies of sensory evaluation of olive oils; sensory evaluation of olive oils.
Final evaluation obtained by a final exam. Approved if 9,5 is obtained (in 20)
Final evaluation obtained by a final exam. Approved if 9,5 is obtained (in 20)
