CHEMICAL PARAMETERS
Among other noteworthy:
Acidez.-Acidity does not
refer to what the word
means normally acid: with chemical
parameter, the acidity refers to the ratio of
free fatty acids that contains oil, especially oleic acid, and is
expressed in degrees, equivalent the grams of oleic
acid per 100 grams of oil (1 g/100 = 1). These grades have no special relationship with the flavor.
The fat is
biologically synthesized
neutral, so the existence of free fatty acids
is an anomaly
resulting from the state of
the fruits, treatment or maintenance.
Thus, an extra virgin olive oil with low acidity oil is not a little
taste, but optimal conditions throughout the process.
Peroxide .- This parameter allows estimating the degree of
oxidation and therefore the alteration
of an oil. They are formed as a result of the
enzyme autoxidation and a principle is directly proportional
to the deterioration
of the oil. A second stage would
produce a number of substances that produce more rusty bad taste
and smell of stale and
that, however, mean lower rates. For
virgin oil is set to a maximum
value of peroxide of 20 meq O2/kg.
The index K270.-K270
is the extinction
of an oil sample to ultraviolet
radiation of 270 nm wavelength. The products of
oxidation secondary to have a maximum
absorption wavelength of 270 nm, which
suggests that when higher the
value of K270 will have a greater
quantity of substances that have undergone oxidation, ie, the oil is more upset .
K232.-Like the K270, this index measures
the presence of substances resulting
from the oxidation of primary
oil.
Organoleptic
characteristics
Organoleptic characteristics
of olive oil depends substantially on the components present in the fruit and which
are extracted with the oil it contains.
The quality of an oil depends
on a combination of environmental factors (climate and soil), genetic
(variety of olives) and agriculture (cultivation techniques), and continues with
the operations after the harvest,
through to packaging.
To get to
determine whether an oil is good, how and
when they should be used, and what is
the preferred, must be adopted an attitude similar to that of
expert tasters who are capable of having an
objective criterion. The tasters have
developed a skill we call introspection,
namely the ability to focus
on the sensations
and perceptions. At the taster
practice introspection becomes an interpreter
of the organoleptic
factors, so called because they reach
the brain through sensory organs. Through learning and practice
can improve the ability perceptive. Each direction and the corresponding
seat on the
brain provides a specific information.
Visual
examination
1. ASPECT
Are valued as good or normal oils that have a point:
- Clean, says it has been filtered
and / or decanter.
- Veiled.
- Opalescent-veiled.
Are deemed defective oils that have
a cloudy, dirty or dark.
It should be borne in mind that often
the extra virgin oil is not filtered
to avoid a loss of aromatic
notes. Appear later, with an intentional
turbidity.
2. COLOR
Are valued as good or normal oils or genuine colors
typical of the area of
origin.
The normal color range includes:
- Yellow-straw.
- Yellow-gold.
- Yellow-green.
- Verdoso.
- Verdoso-intensive.
Are deemed defective oils that atypical
colors and unusual:
- Whitish.
- Reddish.
- Brown.
- Dark.
3. REVIEW OLFACTORY-GUSTATORY
(FLAVOR)
The flavor is a complex sensation
that joint and integrated flavor, aroma and texture. A good introspection of flavor is achieved
by learning and practicing a technique precise but simple: put a small amount of
oil in a spoon, is close to the
teeth or is introduced into
the entrance of the oral cavity,
leaving him to temper a few
moments, then aspires between the teeth
a lot of air and quickly,
to oxygenate the oil and evaporate
against the walls and the
surface of the tongue (without
worrying about the resulting noise),
and then chew and is
distributed by all surfaces accessible to the oral cavity.
The sensations are transmitted to the nasal passages to facilitate the
aspiration of air.
To practice introspection of the flavor is
the first attempt to capture the overall impression
it produces: if it is compact-fruity
flavor, or floral or, conversely, atrojado-and then try
to analyze the elements of
flavor and aroma separately.
AROMA
We estimated the pleasant sensations:
- Fruity olive
-Apple
- Fruit mature.
- Fruit-green.
- Leaf-or grass green.
-Higuera.
Are considered
to be unpleasant:
- Vegetable.
- Avina, avinagrado, sour
- Mold-or humidity.
- Metallic.
- Borras.
- Atrojado.
- Rancid.
FLAVOR
Good:
- Fruity olive.
- Clean.
- Fresh.
- Fresh fruit.
- Bitter-(nice and fair).
- Sano.
-S weet.
- Almond.
- Apiñonado.
- Plant.
Defective:
- Very bitter, Hot-intensive.
- Avina, vinegar, sour.
- Wicker.
- Reheat.
- Olives-frost.
- Humidity.
- Metallic.
- Wood or charcoal.
- Borras.
- Worm.
- Rotted.
- Rancid.
TEXTURE
Good: dough,
smooth, fluid or aqueous
Defective:
consistency with his unusual provenance
or normal features.
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