Tasting > Components and Characteristics > Tasting conditions
The oil samples to be tasted should be kept at a temperature of around 28°C. This temperature was chosen as being that at which organoleptic differences are most easily observed, since at lower temperatures the volatilization of the aromatic compounds is low, whereas if the temperature is too high the volatiles produced are typical of heated oils.
The morning is the best time to carry out this work (optimum perception for taste and smell).
Meals are preceded by an increase in smell-taste sensitivity, and followed by a reduction of it.
In tasting, one should proceed as follows:
- Do not smoke for at least 30 minutes before tasting
- Do not use any perfume, soap or cosmetic product with a smell which lingers until the time of tasting.
- Fast for at least an hour before tasting.
- Be sure that one’s physiological and psychological conditions are positive, so as not to interfere with the test.
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