Aroma- describe and evaluate taste, focusing on intensity and persistence. Taste- describe and evaluate taste, focusing on bitterness/sweetness. Pungency- describe and evaluate based on how intensively the burning sensation is on the tongue and throat while and after swallowing. Mouth Feel Sensation- describe with a base ranging from astringent to greasy. Balance- determine and evaluate the harmony of all sensory characteristics during the tasting. Complexity- evaluate within scale of Simple/Fairly Complex/Complex (1-10) Freshness- evaluate within scale using Old/Tired/Fresh(1-10) Summarize Style- consider the oil's fruitiness (low, medium, high), bitterness (low, medium, high) and pungency (low, medium, high). Describe with the following terms: Mild, Medium and Robust.
Basic Olive Oil Defects:
Rancid- reminiscent of: old oil, stale nuts, old peanut butter, was crayons, paraffin and play-doh. Fusty- reminiscent of: mushy black brined olives, old decomposing olives, sweaty socks, and gym cloths. Muddy Sediment- reminiscent of: manure, vomit, bad salami, sewer dregs, pig farms, baby diapers. Musty-Humid-Earthy- reminiscent of: mold and humidity. Winey-Vinegary-Acid-Sour- reminiscent of: nail polish, solvent, yeast and vinegar.