Evaluation of Sensory Analysis in Extra Virgin Olive Oil
Evaluation of sensory analysis of olive oil samples was made according to the method of the International Olive Council, COI/T.20/Doc.no.15 (IOC, 2018). Each taster in the panel first smelled and then tasted the oil in the tasting glass. Oils have positive properties (fruity, bitter, pungent) and negative properties (heating-muddy residue, moldy-moist, vinous-vinegar, metallic, rancid (obsolete-stale), heated or burnt, straw-woody, coarse, machine oil, black water, brine, whitish, earthy, wormy, cucumber, wet wood). Profile paper was used in the evaluation. Scoring was made on the profile paper with a scale of 10 cm. The results were determined by a computer program for obtaining statistical calculations (median).