A laboratory test to define the sensory profile of olive oil
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Future of Olive Oil: Lab Analysis Meets Sensory Profiles
The Italian Association of the Edible Oil Industry (Assitol) is pioneering a new scientific analytical method to complement traditional panel tests. While current European Union and IOC standards rely on eight expert tasters to judge quality, this new technology identifies specific volatile molecules responsible for an oil’s organoleptic profile.
This analytical procedure offers several transformative benefits for the sector:
- Efficiency: It allows for the rapid screening of large sample volumes, helping producers quickly exclude oils that do not meet quality standards.
- Enhanced Labeling: Current laws only allow terms like ‘fruity,’ ‘bitter,’ and ‘spicy.’ New tools could legally verify attributes like artichoke, almond, or herbaceous notes, providing better consumer information.
- Stability Tracking: Producers can more accurately verify the stability and shelf-life of extra virgin olive oil over time.
- Standardization: Similar to the Oleum project, the goal is to create reproducible results worldwide that are cost-effective and sustainable.
By following the lead of the wine and coffee industries, this molecular approach strengthens the panel test system, ensuring that extra virgin olive oil quality is backed by both human expertise and solid scientific data.
Important Note: oliveoilextra.com promotes the consumption of extra virgin olive oil for its culinary qualities and health benefits. However, it should not replace any current medication or treatment without the guidance of a healthcare professional.