Tasting > Organoleptic characteristics

Perception of organoleptic characteristics

Nowadays we still do not possess a chemical-physical tool which can evaluate every single component that makes up the infinite aromatic tonalities of an extra virgin olive oil; it is fundamental therefore to fall back on sensory analysis. We are able to distinguish between products which analytical analyses could pronounce identical through the use of our organoleptic characteristics.

Sensory analysis makes use of the ability of our sense organs to react to stimuli of chemical, chemical-physical and physical origin. The peripheral nervous system allows us to connect the surrounding environment and the brain which, being closed inside the cranium, is unable to interact directly with the outside world. The brain elaborates the impulses from receptor cells, the electric signals are decodified (they are compared with similar signals already present in the memory or defined and registered ex novo) and what we know as a sensation is generated as a response to the stimulus.

The importance of “memory” that an individual accumulates during his life is therefore obvious. The senses which are most deeply involved in the perception of organoleptic characteristics of food are taste, smell and sight, while hearing and touch often play a secondary role. The various organoleptic properties are evaluated through the five senses: appearance, colour and form through sight, consistency and related characteristics (fluidity, viscosity, friability) through touch and hearing, aroma through sense of smell, flavour through that of taste, and of the combined senses of smell and taste.

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