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1 Olive oil Olive oil processing processing Professor Alsaed A.K Professor Alsaed A.K . . University of Jordan University of Jordan
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Olive oil Olive oil processingprocessing
Professor Alsaed A.KProfessor Alsaed A.K..
University of JordanUniversity of Jordan
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Jordanian olive oil industry
• Introduction• Olive tree is considered the most important tree in
Jordan.• Total area cultivated with olives constitutes about 71%
of the area planted with fruit trees and 26% of the total planted area.
• The total No. of olive trees in the country is about 12m, producing 250000 tone olive fruits where 30000 tone is used for pickling and the rest is used for oil pressing giving about 25000 to 30000 tone of olive oil
• The olive fruit average production per 1 donum is about 205 kg which is considered relatively low.
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• The country reached in year 2000 to self-sufficiency with regard to olive oil and a surplus of about 7000 to 10000 tone/year is recorded
• Due to the new planting of olives in the last 15 years(1990-2004) the olive cultivated area increased to about 177%
• 77% of the olive trees take their need of water from raining fall where as the rest (23%) are being irrigated
• Consumption of olive oil (per capita) in Jordan is considered low(4 kg/year) compared to 7 kg in Syria and 20 kg in Greece
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لزيت والصحية التغذوية القيمةالزيتون
دراسات. 2• بعد اسباني طبي فريق توصلطهي في الزيتون زيت استخدام أن مستفيضة
األمعاء، سرطان يمنع قد الطعامأن • جاسول البروفيسور الفريق رئيس ويقول
على يحتوي الذي الغذاء أن أثبتت 5دراساتهماإلصابة% من يقي الزيتون زيت من
األخرى، الزيوت مع مقارنة بالسرطانيمنع • أو يعرقل الزيتون زيت أن الى ذلك وعزى
. المسرطنة المواد تكون
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زيتون. 3• لزيت الجلد تعريض أن يابانيون باحثون وجدمن يقلل للشمس التعرض بعد جيدة نوعية ذي
ذلك فسروا وقد الجلد، بسرطان اإلصابة احتماالتالمانعة بالمواد غني الزيتون زيت أن اعتبار على
فوق لألشعة الضارة التأثيرات تمتص التي لألكسدةالبنفسجية.
جديدة. 4• أدلة الى أوكسفورد جامعة في باحثون توصلسرطان عالج في الزيتون لزيت الوقائية الفوائد تثبت
بالسرطان اإلصابة خطر أن ووجدوا والمستقيم األمعاءذلك وعزوا الزيتون، بزيت غنية وجبات تناول مع تقل
خفض في الزيتون زيت به يقوم الذي المهم الدور الىمن كبيرة كميات تناول عن الناتجة الحمضية المادةدون يحول الذي األنزيم إفراز زيادة وكذلك اللحوم
. السرطانية الخاليا تكاثر
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وزمالئها. 11• لينارت اليزابيث الدكتورة لخصتالتغذوية األمور تناول الذي الفصل في
ضمن جاء والذي الزيتون لزيت والصحية " الشجرة من الزيتون زيت المعنون الكتاب " كريتساكيس الدكتور لمؤلفه المائدة الى
: يلي بما ورفاقهاألبيض • البحر دول من العديد سكان غذاء يمتاز
ويشكل به الدهون نسبة بارتفاع المتوسطالدهون تلك من األكبر الجزء الزيتون زيت
اإلصابة • نسبة انخفاض على ذلك انعكس وقدوتصلب القلب بأمراض الدول تلك سكان بين
إضافة والقولون الثدي وسرطاني الشرايين. عامة بصفة الوفيات نسبة انخفاض الى
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التي • العلمية الدراسات من عددا هناك أن كمامرضى عند الزيتون زيت فوائد الى أشارت
. الدم ضغط بارتفاع والمصابين السكريجامعة • نفذتها التي الدراسات احدى بينت فقد
على أمراض 76ستانفورد بأية مصابين غير شخصاالدم، ضغط على الزيتون زيت تأثير لمعرفة قلبية
بشكل انخفض الدم ضغط أن الباحثون ووجدغذائهم في الزيتون زيت تناولوا الذين عند واضح
وضوحا أشد الدم ضغط انخفاض وكان اليومي،تناولوا الذين ". 40عند يوميا الزيتون زيت من جراما
الغذائية • باألهمية يتعلق فيما فيض من غيض هذا. الزيتون لزيت والصحية
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Drawbacks of the Jordanian olive sector
• The Jordanian olive sector faces some drawbacks such as:
• A. The production cost is high due to the high cost for fertilizers, pesticides, employee and irrigation water
• B. The low productivity of the olive tree grown in Jordan(15-30kg)
• C. The low quality of a major part of the locally produced olive oil due to some incorrect practices such as rough handling and improper harvesting (methods and timing), unsuitable packing, transportation and storage of the olive fruit
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• D. The research activities regarding the Jordanian olive sector are still in their infancy stage compared with other olive producing countries i.e. research institutes are not existing, limited number of specialized laboratories for quality characterizing of olive oil are available … etc
E. The competitivety of the Jordanian olive oil in the international markets is low since major part of the quantity available for exporting does not comply with the international standards
• F. The other olive products like olive pickles and other olive by-products i.e olive meal or cake or olive water are not utilized efficiently
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Olive varieties grown in Jordan
• The number of common varieties cultivated in the country reaches to about 20.
• The most popular variety is Nabali where oil percentage reaches to about 34%
• Another two varieties having excellent olive flavor are Quanbeesi and Souri
• Nasohi gabaa2 is considered the best for green and black pickles purposes
• Ascolano, Santcatrine and Santaugastine are the best for pickled olive paste processing
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• Raseeai variety (improved Nabali) is used for both oil production (olive percentage may reach to 28%) and pickling
• Nabali, Raseeai and Grossadi (Spain) are the varieties that can tolerate dry conditions whereas Nasohi gabaa2 are suitable for high attitudes and high precipitation (rainfall) areas.
• On the other hand, Turkish origin varieties such as Ivolic, Jaker and Ormjek suit deserts and can be irrigated with salty water
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Insects and Diseases
• Insects infestation and diseases spreadibility are considered relatively low in Jordan compared with other olive producing countries
• Such decrease in diseases and pest infestation might be due mainly to the low relative humidity prevalent for several months in the olive cultivated areas
• In some years intensive infestation may occur for olive trees encountering water shortage and grown outside their suitable area
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Olive harvesting
• Harvesting is conducted either manually or mechanically. Manual methods in spite of their advantages in having almost intact and sound fruits but they are costly and constitute about 40 % of the total production cost
• The mechanical harvesting is practiced widely in the developed countries and on small scale in the underdeveloped countries where it is characterized by being costly
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• Improper harvesting is probably the most significant problem facing the olive sector either on national or international scale
• Sometimes incorrect practices are being used in olive harvesting such as using sticks or gathering and combining fallen and infested or diseased olive fruits with those harvested freshly from the trees
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• It is well established that for olive oil production, fruits should be harvested according to the ripening equation which was developed by the Spanish olive research center
• By using this equation, the proper harvesting time is determined by computing the change in color of the olive fruits. Proper harvesting time is reached when this change in color is about 60 -70%
• Unfortunately, many of the Jordanian olive farmers are not familiar with this equation which affects significantly the quality of the produced olive oil
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Olive postharvest treatment
• Packing, transportation and storage of olive fruit• The proper pack for olive fruit is the ventilated plastic
box. Although it is used by some Jordanian olive farmers, major part of Jordanian farmers use the jute or plastic bag with inefficient ventilation
• Due to the short period of the olive season (4-6 weeks), sometimes the olive fruits are stored under unsuitable conditions (high temperature, low relative humidity, unsuitable packs, inefficient ventilation …etc leading to inferior olive oil quality) for a relatively long time (3-10 days)
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• Pressing• According to the international olive oil standard, virgin
olive oil is defined as the oil obtained from olives using mechanical or physical methods only and under specific conditions
• Pressing includes many steps such as feeding, washing, crushing and milling, paste mixing or malexation, separation of the phases, separation of the oil from the musty and filtration, filling and storage
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• Three types of olive press are being used for olive oil production i.e the pressure process, centrifugation process, combined method or what is called sinolea or selective filtration or percolation method
• Total No. of olive press in Jordan is about 107, with a capacity of about 300 tone/hr. Part of these presses were established before 1990 and it is old and produce about 40% of the produced olive oil. The second part of presses was established between 1990 and 2000; they have new technology and press about 40% of the olive oil. The 3rd part of the presses was established after 2001 and use highly sofisticated technology and produce about 20% of the olive oil
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Table no. 1. Some sensory & chemical quality properties of olive oil as is in the modified local specification
Extra virgin olive oil
Virgin olive oilOrdinary virgin olive oil
Lampanti virgin
olive oil
Some Sensory&chemical
properties
Defects(Average)0.00.0 ≥ Average≥2.5
2.5 ≥ Average≥6.0
Average ≥ 6.0
Fruity (Average)< 0.0< 0.0
Free acidity0.82.03.3< 3.3
Peroxide No.202020unlimited
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رقم المحلية. 2جدول المواصفتين على بناء الزيتون زيت تصنيفوالدولية
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Table No. 2.Olive oil profile form used to evaluate the sensory properties (to be filled by the taster)
Defects perception intensity
Heated-up
Mouldy
Metalic
Rancid
Positive attribute perception
Fruity
Bitter
Pungent
Taster name Sample code Date
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رقم الزيتون. 1جدول لزيت والكيماوية الحسية الجودة صفات بعضالمعدلة المحلية المواصفة في جاءت وكما
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الزيتون • لزيت الجودة معاييرلزيت • الدولي المجلس تأسيس ساهم لقد
عن يزيد ما قبل مدريد في عاما 50الزيتونالزيتون لزيت الجودة مؤشرات ارساء علىالدولية المواصفات من العديد صدرت حيث
. الخصوص بهذامن • العديد تجرى الزيتون زيت انتاج عند
: تشمل وهي جودته لتحديد الفحوص• : الحموضة. أهم ا من الحموضة تعتبر
زيت ويصنف الزيتون، لزيت الجودة مؤشراتزيتون زيت الى حموضته على بناء الزيتونتزيد ال أن ويجب البشري لالستهالك صالح
عن لألغراض% 3.3حموضته زيتون وزيتعن حموضته زادت ما وهو %. 3.3الصناعية
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الزيتون، • زيت لتصنيف الحموضة تستخدم كماتزيد ال أن يجب الممتاز البكر الزيتون فزيت
عن الجيد% 0, 8حموضته البكر الزيتون زيت أماعن حموضته تزيد ال أن الزيتون% 2فيجب وزيت ،
عن حموضته تزيد ال أن يجب العادي % 3, 3البكررقم) (.1جدول
البيروكسيد. 2• مجموع: رقم بأنه ويعرفنتيجة الزيت في الموجودة الهيدروبيروكسيدات . الزيتون زيت وفي لألكسجين بتعرضه تأكسده
يزيد ال أن يجب العادي أو الجيد أو الممتاز البكرعن البيروكسيد .20رقم
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األ. 3• :شامتصاص البنفسجية فوق ويعتبر عةاألكسدة نواتج وتكون الزيت ألكسدة مؤشرا
عند الضوء تمتص والتي والكيتونات كاأللدهيداتطولها ضوئية وذلك 232أو 270موجة نانوميتر
. هذا ويستخدم الضوئي المطياف جهاز باستخداموزيت البكر الزيتون زيت بين للتفريق الفحص
في االمتصاص قيم ترتفع حيث المكرر الزيتونموجة عند .270األخير نانوميتر
•4: الحسي. الزيتون التقييم زيت ينفردحسية بصفات الميكانيكية بالطرق المستخلص
تجعله وهذه واللون والرائحة كالطعم مميزة . األخرى النباتية الزيوت عن مختلفا
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الى • الزيتون لزيت الحسية الصفات وتقسم ايجابية حسية صفات . سلبية حسية وصفاتعليه • االعتماد يتم جودة مؤشر أهم الحسي التقييم ويعتبر
. الزيتون زيت جودة لتقييمرقم • الجدول الحسي 3ويبين التقييم الستمارة نموذج
. الزيتون زيت لتقييم الدولي المجلس قبل من المعتمدةالدولي • المجلس عن صادرة دولية مواصفات وتتوفر
الخصوص، بهذا الزيتون لزيتورقته • في الحسية الصفات لهذه أيوب الدكتور تعرض كما
والذي الزيتون لزيت العلمي اليوم في قدمها التي العلميةفي األردنية الزراعيين المهندسين نقابة شوال 9نظمته
. 1424عام هجرية
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الفاكهية • من كال االيجابية الحسية الصفات وتشملFruity الالذع والطعم ،Pungent المر والطعم ،Bitter .
الزيتون الفاكهية: • ثمار برائحة شبيهة نكهة وهيالوقت في جمعت والتي المصابة وغير السليمة الطازجة
في عصرها وتم المناسبة النضج درجة وعند المناسب . للطعم يكون قد كما مناسبة وبطريقة المناسب الوقت
. أخرى لثمار مفضلة بنكهات عالقة الفاكهي• : الالذع ثمار الطعم عن الناتج الطعم عن عبارة وهو
. ناضجة غير خضراء زيتون•: المر الحصول الطعم تم الذي الزيتون زيت طعم وهو
. بالفينوالت وغنية ناضجة غير ثمار من عليه
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تقسيمها • فيمكن العيوب أو السلبية الحسية الصفات أما: يلي كما مجموعات ثالث الى
األولى • في 6وتضم المجموعة تنتج سلبية صفاتالقطف وكذلك السيئة الزراعية الممارسات من األغلب: . هي الصفات وهذه الزيتون لثمار المناسب غير والخزن
متخمر • في: Winey-Vinegary طعم النكهة هذه تتواجدللتخمير تعرضت زيتون ثمار من المستخلص الزيت
الخل من نسبيا كبيرة كميات لذلك نتيجة وتكونتوااليثانول.
الحشرية • اإلصابة خاص: Grubby طعم طعم وهي. الزيتون ثمار بذبابة الثمار اصابة عن ينتج
األرضي • أو الترابي ناتج Earthy: الطعم طعم وهوقبل طويلة لمدة األرض على زيتون ثمار بعض بقاء عن
عصرها.
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القشي • أو الجاف : Dry/Hay-Wood الطعممن المستخلص الزيت في النكهة هذه تتواجد. جدا كبيرة بدرجة للجفاف تعرضت زيتون ثمار
عن – • الناتج الطعم العفن الطعمالحرق او : Fusty/Heated-up التسخين
من المستخلص الزيت في النكهة هذه تتواجدأكياس في طويلة لمدة تخزينها تم زيتون ثمار
. للثمار الهوائي تخمر وحدثالرطب – • العفن -Mouldy/Musty الطعم
Humid :الزيت في النكهة هذه تتواجدأيام لعدة تخزينها تم زيتون ثمار من المستخلص
الفطريات لنمو التعرض مع رطبة أماكن فيوالبكتيريا.
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الثانية • أربعة المجموعة وهي السلبية الصفات من - القفف، وطعم المطبوخ، المسخن الطعم وتشمل عيوب . هذه وتنتج الزيتون ماء أو الزيبار وطعم المعدني والطعم
. الزيتون زيت عصر عملية في أخطاء نتيجة العيوبالمطبوخ • أو الحرق أو التسخين عن الناتج الطعم
Heated or Burnt :تعرضت اذا الطعم هذا مثل ينتجخالل طويلة لمدة أو عالية حرارة لدرجات الزيتون عجينة
. والعجن الهرس عملية• القفف • من: Pressing Mat طعم النكهة هذه وتنتج
لتعبئة الهند جوز ألياف من المصنعة القفف استخدامالهيدروليكي الكبس باستخدام لعصرها تمهيدا العجينة
استبدلت ان بعد للحل طريقها في المشكلة هذه وتعتبر. الصناعية بالخيوط الهند جوز ألياف
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المعدني • عند: Metallic الطعم الطعم هذا ويظهرالزيت مالمسة نتيجة أو مرة ألول المعصرة استخدام
. طويلة لمدة صدئة معدنية لسطوحالزيتون • ماء أو الزيبار تظهر: Vegetable Water طعم
الزيتون ماء مع متماسا يبقى الذي الزيت في النكهة هذه. نسبيا طويلة فترة
الثالثة • : المجموعة وتشمل السلبية الحسية الصفات منالعكر 3فقط والطعم المتزنخ الطعم وهي عيوب أو طعوم
. للزيت السيء الخزن نتيجة تظهر وجميعها الخيار، وطعمالتزنخ • الزيتون: Rancid طعم زيت في النكهة هذه تظهر
والضوء الهواء اكسجين بفعل لألكسدة تعرض الذيغير رائحة ذات وكيتونات ألدهيدات لذلك نتيجة به وتكونت
مقبولة.
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تفلي • أو عكر هذه: Muddy Sediment طعم تظهرفترة للعكارة مالمسا بقي الذي الزيتون زيت في النكهة
طويلة.الخيار • زيت: Cucumber طعم في النكهة هذه تظهر
) ( لفترة تنك المعدنية الصفائح في يخزن الذي الزيتونطويلة.
في • ورد وكذلك وكما المحلية المواصفة من كلتتحقق أن يجب قيم فهناك الزيتون لزيت الدولية
أنواع من نوع لكل السلبية أو اإليجابية الحسية للصفاتالجدول في يظهر وكما الزيتون .1زيت
الحسية • خواصه على بناء الزيتون زيت تصنيف تم ولقدرقم ) جدول بكر( ) 2والكيماوية بكر زيتون زيت الى
) زيتون وزيت وقادي وبكر عادي وبكر جيد وبكر ممتاز. الزيتون تفل زيت وكذلك زيتون وزيت مكرر
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رقم الزيتون 3جدول لزيت الحسي التقييم في المستعملة لالستمارة نموذج
المواصفة على الدولية بناء
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Table no. 3. The area & production of olives & oil production in the years between 1996- 2002
YearTotal Area (donom)
Production of fruit (Tone)
Production from oil(Thousand Tone)
19965478218859014.2
1997616.170571459.1
199862604013754922
1999632599383135.2
200063752913428518.3
20016410106582010.5
200264484018090028.9
200564484025000034.9
Average12589817.9
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Table No.4.the Jordanian market of olive oil in the years between(1996- 2002)
Production) Thousand Tone(
Imports) Tone(
Consumption)Thousand Tone(
Local Price)JD/ Kg(
2389.4222.625
14.12199192.625
21.3438192.5
6.617392.5
27.2-202.25
15.4-182.15
)8()23(1.65
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Table No.5. Evaluation of the local olive presses There are more than 107 presses of olive oil in Jordan classified into three categories:
c. presses established after 2001
Press about 20% of annual production.
Was build & equipped to go with national requirement; production, storage, packaging. Now, these companies try to enter international markets by selling their special products.
Many local & foreign sponsors held a field studies on the state of presses and put the required recommendations to develop this section.
bpresses established between 1992 - 2002 Press about 40% of annual production.
Considered new, some developing was made to walk with the great revolution occur in this section.
A presses of great capabilities was established with the investment transform from small family into a large manufacturing.
This phase helped in the production of Jordanian olive oil of fine quality.
apresses established before 1992Press about 40% of annual production.
Old, their equipments & building were not established on the national specifications.
Equipment & Building should be m modernized, converted into the cold pressing, Increase the efficiency of management & storage, for the production of fine olive oil that meet the national specification.
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Figure 10. Steps of the extraction of olive oil by pressing method
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Figure 11. Steps for the extraction of olive oil by centrifuging method
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Figure 12. Steps for the extraction of olive oil by senolla method
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Figure14. The main producers of olive oil
Main Producers
Spain
42%
Italy23%
Greece17%
Other countries18%
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Productive countries of olive oil
•558
•410
•103•60 •60 •50 •45 •40
•30 •8 •7 •6 •. •5 •5•35
•1020
•0
•150
•300
•450
•600
•750
•900
•1050
•S
pai
n
•It
aly
•Y
emen
•S
yria
•T
un
is
•T
urk
ey
•M
oroc
co
•P
ortu
gal
•A
lger
ia
•Jo
rdan
•A
rgen
tin
a
•P
ales
tin
e
•L
ibya
•C
ypru
s
•L
eban
on
•T
hou
sand
Ton
s
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Figure 15. The main importer countries of olive oil
0
100
200
300
USA European Union
Brazil Australia Japan Canada
Mil
lio
n T
on
The main Importers
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Figure 16. Exports & imports of the 3 main
producers of olive oil
0
500
1000
Spain Italy Greece
Th
ou
san
d T
on
Imports + ProductionExports+ Consumption
The case of Italy
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Figure 17. The main exporters of olive oils
0
100
200
300
European Union Tunisia Turkey Syria
Mil
lio
n T
on
The Main Exporters
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Figure 18. Quantities of olive oil consumed all over the world
Global Consumption
0
1000
2000
3000
Consumption in 1991 Consumption in 2002
Th
ousa
nd T
ons
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Figure 20. The Global & local prices of olive oil
0
1
2
3
1995 1996 1997 1998 1999 2000 2001 2002 *
JD/
Ind
ivid
ual
Local Price Global Price
Global & Local Prices of Olive Oils
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Figure 21. Consumption from olive oil & other vegetable oils
Consumption from olive oil & other vegetable oils
0
4
8
12
16
olive oil vegetable oils
Kg/
Ind
ivid
ual
48
Figure 22. The Jordanian exports of olive oil
0
500
1000
1994
1995
1996
1997
1998
1999
2000
2001
Th
ousa
nd
Ton
Exports
Mean Value
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Figure 23. The main market of the Jordanian olive oil exports
UAE11%
Kuwait21.8%
Qatar0.21%
USA9.6%
Ukraine4%
pٍSudan0.23%
Saudi Arabia
53.2%
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INTERNATIONAL OLIVE OIL COUNCIL COI/T.2OIDoc.no.5 - 18June1987
[email protected]://www.intenationaloliveoil.org/SENSORY ANALYSIS OF OLIVE OIL STANDARD
• GLASS FOR OIL TASTING
1. PURPOSE The purpose of this standard is to describe the characteristics of the glass intended for use in the organoleptic analysis of edible oils (odor, taste, flavor).
• In addition, it describes the adapted heating unit needed to reach and maintain the right temperature for this analysis.
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2 .DESCRIPTION OF The GLASS
• The drawing in Figure 1 attempts to establish the optimum characteristics desirable in a piece of apparatus of this kind, which can be specified as follows: a) Maximum steadiness, to prevent the glass from tilting and the oil from being spilled. b) A base which easily fits the indentations of the heating unit so that the bottom of the glass is evenly heated.
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DESCRIPTION OF The GLASS
• c( A narrow mouth which helps to concentrate the odors and facilitates their identification.
• d( Made of dark-colored glass to prevent the taster from perceiving the colour of the oil, thus eliminating any prejudices and impeding the possible formation of biases or tendencies that might affect the objectiveness of the determination.
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2.1 .Dimensions
•The glass is sketched in Figure 1, and has the following dimensions:
• Each glass shall be equipped with a watch-glass, the diameter of which shall be 10 mm larger than the mouth of the glass.
• This watch-glass shall be used as a cover to prevent the loss of aroma and the entry of dust.
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TASTING GLASS
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2.1 Dimentions
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2.2 .Manufacturing characteristics
•The glass shall be made of resistant glass;
• it shall be dark-colored so that the color of its contents cannot be discerned, and shall be free from scratches or bubbles.
The rim shall be even, smooth and flanged. • The glass shall be annealed so that it stands the
temperature changes it has to undergo in the tests
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2.3 .Instructions for use
• The glasses shall be cleaned using un-perfumed soap or detergent and shall then be rinsed repeatedly until the cleaning agent has been totally eliminated.
• The final rinse shall be with distilled water, after which the glasses shall be left to drain and then dried in a desiccation stove.
• Neither concentrated acids nor chromic acid mixtures shall be used.
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Instructions for use
• The glasses shall be kept in the stove until required for use or
• shall be kept in a cupboard in which they shall be protected from contamination from any extraneous odors.
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Instructions for use
• Before use, each glass shall be smelled to ensure that no extraneous odor is present.
• When the test is being prepared care shall be taken to record the code of each glass and the oil it contains.
• The panel supervisor shall be the only person to know this code/oil relation.
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3 .DEVICE FOR HEATING SAMPLES
•The samples shall be organoleptically examined at a set temperature which, in the case of edible oils, shall be 28 ± 2°C.
• For this purpose, a heating device (see Figure 2) shall be installed in each booth within the taster’s reach.
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HEATING DEVICE
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• It comprises an aluminium block immersed in a thermostatically-controlled water bath so as to keep a uniform temperature.
• This block has a series of indentations into which fit the bottoms of the glasses.
• The temperature difference between the heating device and the oil contained in the glasses inserted in the indentations of the various blocks shall not be more than ±2° C.
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INTERNATIONAL OIVE OIL COUNCIL
COIJT.20/Doc.no.6 18 June 1987
• SENSORY ANALYSIS OF OLIVE OIL STANDARD • GUIDE FOR THE INSTALLATION OF A TEST ROOM• 1 and 2. INTRODUCTION and PURPOSE
• The test room is designed to provide the panel participating in the sensory tests with
• a suitable, comfortable, standardized environment • which facilitates work and helps to improve the
repeatability and reproducibility of the results.• The purpose of this standard is to specify the basic
conditions that have to be met when installing a test room.
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3 .GENERAL SPECIFICATIONS FOR INSTALLATION
• The premises, however large they are, shall meet the following specifications:
• They shall be pleasant and suitably lighted but neutral in style.
• For this purpose, a soothing, plain, light color is recommended for the walls so that a relaxed atmosphere is created.
• The color scheme of the room and its lighting can affect the results of the sensory analysis.
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• The premises shall be such that they are easily cleaned and shall be separated from any source of noise;
• consequently, they shall preferably be sound proofed.
• They shall also be kept free from extraneous odors for which purpose, if possible, they shall be fitted with an effective ventilation device.
• If the fluctuations in ambient temperature so warrant, the test room shall be equipped with air conditioning to keep the atmosphere close to 20-22° C.
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3.1 .Dimensions
• The dimensions of the premises often depend upon the possibilities of the laboratories or companies.
• Generally, they should be sufficiently spacious to permit the installation of ten booths and an area for preparing the samples.
• However, it is obvious that the larger the area set aside for the installations, the better, since auxiliary areas can then be provided, for instance, for cleaning apparatus, arranging food preparations and assembling open panels.
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• 3.2. Lighting• General lighting, whether from sunlight or lamps
(for instance, strip lighting) shall be uniform, controllable and diffuse.
• 3.3 Temperature and hygrometric conditions The premises shall be kept constantly at a pleasant temperature and under agreeable hygrometric conditions.
• Except in special circumstances, a temperature of 20 - 22 ° C and hygrometric
conditions of 60 to 70% relative humidity are recommended.
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4 .DESCRIPTION OF BOOTHS 4.1. General characteristics
• The sensory analysis booths shall be placed alongside each other in the premises.
• They shall be identical and shall be separated by partitions which shall be sufficiently high and wide as to isolate the tasters when seated.
• The booths may be made of any appropriate material which is easily cleaned and looked after (for instance, wood, vitrified plywood, laminated panelling, etc).
• If paint is used, it must be completely odor-free when dry.
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• The seats provided in the booths shall be comfortable and shall have an adjustable height device.
• Each booth shall also be provided with individual lighting, the direction and intensity of which may be adjusted.
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• It is highly recommended that the booths be equipped with a button connected to an outside light which
• enables the taster to make known to the attendant outside that he has finished the test,
• requires further samples, • is missing a piece of apparatus,• has noticed some irregularity, or • wishes information, etc. without distracting
the other tasters.
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4.2 .Dimensions
• The booths shall be sufficiently large and comfortable.
• In general, they shall have the following dimensions: Width: 0.75 m (without sink) 0.85 m (with sink) Length: 0.50 m (table) 0.20 m excess for partition Height of partitions: 0.60 m minimum from table Height of table: 0.75 m.
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4.3 .Arrangement
•The table surface shall be such that it is easily cleaned.
• Part of this surface shall be used for a sink provided with running, drinking water.
• However, if this is not practicable, this space may be used for a tray, spittoon or similar piece of equipment.
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Arrangement
• When the samples have to be kept during the test at a constant temperature that is above or below ambient temperature, it is advisable to have a suitable device for this purpose (bainmarie, hot plate, etc.).
• A shelf may also be set up at a height of approximately 1.10 meters from the floor for placing various accessories (glasses, small apparatus, etc.).
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Arrangement
• If the arrangement of the booths in the test room so permits, it is worthwhile installing a device to facilitate the presentation of the samples.
• This may be in the form of a sliding hatch (Figure 1),
• a revolving vertical device (Figure 2) suitable for glasses or cups (tall containers),
• or a horizontally-opening hatch when the containers in which the samples are kept are small (Figure 3).
• It is simply a question of ensuring that the opening is large enough for the trays and glasses containing the samples to pass through.
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• to specify the duties of the panel supervisor.
• The panel supervisor shall be a suitably trained, knowledgeable person who is an expert on the kinds of oils which he will come across in the course of his work.
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2 .DUTIES OF THE PANEL SUPERVISOR
• He is the key figure in the panel and is responsible for its organisation and running.
• He shall summon the tasters sufficiently in advance and shall answer any queries regarding the performance of the tests,
• but shall refrain from suggesting any opinion to them on the sample.
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DUTIES OF THE PANEL SUPERVISOR
• He shall be responsible for inventorying the apparatus,
• and for ensuring that it is properly cleaned,
• for preparing and coding the samples and presenting them to the tasters in accordance with the appropriate experimental design,
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• as well as for assembling and statistically processing the data obtained.
• The work of the panel supervisor calls for sensory skill,
• meticulousness in the preparation of the tests,
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DUTIES OF THE PANEL SUPERVISOR
• flawless organization for their performance and skill and patience in the planning and execution of the tests.
• It is the duty of the panel supervisor to motivate the panel members by encouraging interest, curiosity and a competitive spirit among them.
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DUTIES OF THE PANEL SUPERVISOR
• He shall ensure that his opinion is not known and shall prevent possible leaders from asserting their criteria over the other tasters.
• He shall also be responsible for selecting, training and monitoring the tasters in order to ascertain their level of aptitude.
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• To do so, he shall refer to the standard COJIT.20/Doc. no. 14, “Guide for the selection, training and monitoring of skilled virgin olive oil tasters”
• The oil sample for analysis shall be presented in standardized tasting glasses conforming to the standard COIIT.20/Doc. no. 5 “Glass for oil tasting”.
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3 .TEST CONDITIONS 3.1. Presentation of the sample
• The glass shall contain 15 ml of oil and shall be covered with a watch-glass.
• Each- glass and its attendant watch-glass shall be marked with the same randomly chosen code made up of digits or a combination of letters and digits.
• The code will be marked with an indelible, odorless pencil.
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3.2 .Test temperature
• The oil samples intended for tasting shall be kept in the glasses at 28 C ± 2 C.
• This temperature has been chosen because it makes it easier to observe organoleptic differences than at ambient temperature, when oils are used as a condiment.
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INTERNATIONAL OLIVE COUNCIL
COI/T.20/Doc. No 1 5/Rev. 2 September 2007
• SENSORY ANALYSIS OF OLIVE OIL METHOD FOR THE ORGANOTEPTIC ASSESSMENT OF VIRGIN OLIVE OIL
1. PURPOSE
• The purpose of this international method is to determine the procedure for assessing the organoleptic characteristics of virgin olive oil
• and to establish the method for its classification on the basis of those characteristics.
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2 .Field of Application
• The method described is only applicable to virgin olive oils and to the classification of such oils according to the intensity of the defects perceived and of the fruitiness, as determined by a group of tasters selected, trained and monitored as a panel.
• It also provides indications for optional labeling.
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• 3. GENERAL BASIC VOCABULARY FOR SENSORY ANALYSTS
• Refer to the standard COIIT.20/Doc. no. 4 “Sensory Analysis: General Basic Vocabulary”.
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4 .SPECIFIC VOCABULARY FOR VIRGIN OLIVE OIL
• 4.1. Negative attributes • 4.1.1 Fusty/muddy sediment • Characteristic flavor of oil obtained from olives
piled or stored in such conditions as to have undergone an advanced stage of anaerobic fermentation,
• or of oil which has been left in contact with the sediment that settles in underground tanks and vats and which has also undergone a process of anaerobic fermentation.
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• 4.1.2 Musty- humid
• Characteristic flavor of oils obtained from fruit in which large numbers of fungi and yeasts have developed as a result of its being stored in humid conditions for several days.
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• 4.1.3 Winey- vinegary Acid-sour Characteristic flavor of certain oils reminiscent of wine or vinegar.
• This flavor is mainly due to a process of aerobic fermentation in the olives or in olive paste left on pressing mats which have not been properly cleaned and leads to the formation of acetic acid, ethyl acetate and ethanol.
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• 4.1.4 Metallic :Flavor that is reminiscent of metals. It is characteristic of oil which has been in prolonged contact with metallic surfaces during crushing, mixing, pressing or storage.
• 4.1.5 Rancid: Flavor of oils which have undergone an intense process of oxidation.
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4.2. Other negative attributes 4.2.1 Heated or burnt: Characteristic flavor of oils caused by excessive and/or prolonged heating during processing, particularly when the paste is thermally mixed, if this is done under unsuitable thermal conditions.
• 4.2.2 Hay—wood : Characteristic flavor of certain oils produced from olives that have dried out.
• 4.2.3 Rough : Thick, pasty mouthfeel sensation produced by certain old oils.
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• 4.2.4 Greasy : Flavor of oil reminiscent of that of diesel oil, grease or mineral oil.
• 4.2.5 Vegetable Water : Flavor acquired by the oil as a result of prolonged contact with vegetable water which has undergone fermentation processes.
• 4.2.6 Brine : Flavor of oil extracted from olives which have been preserved in brine.
• 4.2.7 Esparto: Characteristic flavor of oil obtained from olives pressed in new esparto mats. The flavor may differ depending on whether the mats are made of green esparto or dried esparto.
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• 4.2.8 Earthy : Flavor of oil obtained from olives which have been collected with earth or mud on them and not washed.
• 4.2.9 rubby: Flavor of oil obtained from olives which have been heavily attacked by the grubs of the olive fly (Bactrocera oleae).
• 4.2.10 Cucumber: Flavor produced when an oil is hermetically packed for too long, particularly in tin containers, and which is attributed to the formation of 2,6 nonadienal.
• 4.2.11 Wet wood: Characteristic flavor of oils extracted from olives which have been injured by frost while on the tree.
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4.3 .Positive attributes
• 4.3.1 Fruity: Set of olfactory sensations characteristic of the oil which depends on the variety and comes from sound, fresh olives, either ripe or unripe. It is perceived directly and/or through the back of the nose.
4.3.2 Bitter: Characteristic primary taste of oil obtained from green olives or olives turning color. It is perceived in the circumvallate papillae on the “V” region of the tongue.
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• 4.3.3 Pungent: Biting tactile sensation characteristic of oils produced at the start of the crop year, primarily from olives that are still unripe.
• It can be perceived throughout the whole of the mouth cavity, particularly in the throat.
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4.4 .OPTIONAL TERMINOLOGY FOR LABELLING
PURPOSES
• Upon request, the panel leader may certify that the oils which have been assessed comply with the definitions and ranges corresponding to the following adjectives according to the intensity and perception of the attributes.
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• -Positive attributes (fruity, bitter and pungent): According to the intensity of perception: Intense: when the median of the fruitiness is more than 6;
• - Medium: when the median of the fruitiness is between 3 and 6;
• - Light: when the median of the fruitiness is less than 3.
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• -Fruity: Set of olfactory sensations characteristic of the oil which depends on the variety of olive and comes from sound, fresh olives in which neither green nor ripe fruitiness predominates.
• It is perceived directly and/or through the back of the nose.
• Greenly fruity • Set of olfactory sensations characteristic of the oil
which is reminiscent of green fruit, depends on the variety of olive and comes from green, sound, fresh olives. It is perceived directly and/or through the back of the nose.
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• Ripely fruity • Set of olfactory sensations characteristic of the oil
which is reminiscent of ripe fruit, depends on the variety of olive and comes from sound, fresh olives, green or ripe. It is perceived directly and/or through the back of the nose. Well balanced: Oil which does not display a lack of balance, by which is meant the olfactory— gustatory and tactile sensation where the median of the bitter and/or pungent attributes is two points higher than the median of the fruitiness.
• Mild oil: Oil for which the median of the bitter and pungent attributes is 2 or less.
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GLASS FOR OIL TASTING AND TEST ROOM
• 5. GLASS FOR OIL TASTING Refer to the standard COI/T.20/Doc. no. 5, “Glass for Oil Tasting”.
• 6. TEST ROOM Refer to the standard COI/T.20/Doc. no. 6, “Guide for the Installation of a Test Room”.
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7 .ACCESSORIES
• The following accessories, which are required by tasters to perform their task properly, shall be supplied in each booth and shall be within easy reach: - glasses )standardised( containing the samples, code numbered, covered with a watch-glass and kept at 28 C ±2 C;
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• - profile sheet )see Figure 1( on hard copy, or on soft copy provided that the conditions of the profile sheet are met, together with the instructions for its use if necessary; - pen or indelible ink; - trays with slices of apple and/or carbonated water; - glass of water at ambient temperature; - sheet recalling the general rules listed in sections 9.4 and 10.1.1; - spittoons.
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8 .PANEL LEADER AND TASTERS
8.1. Panel leader • The panel leader must be a suitably trained person with
an expert knowledge of the kinds of oils which he or she will come across in the course of their work.
• They are the key figure in the panel and responsible for its organization and running.
• The work of the panel leader calls for basic training in the tools of sensory analysis, sensory skill, meticulousness in the preparation, organization and performance of the tests and skill and patience to plan and execute the tests in a scientific manner.
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• They are the sole person responsible for selecting, training and monitoring the tasters in order to ascertain their level of aptitude.
• They are thus responsible for the appraisal of the tasters, which must always be objective and for which they must develop specific procedures based on tests and solid acceptance and rejection criteria.
• See standard COL’T.20/Doc. no. 14, “Guide for the selection, training and monitoring of skilled virgin olive oil tasters”.
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• Panel leaders are responsible for the performance of the panel and hence for its evaluation, of which they must give reliable, objective proof.
• In any case, they must demonstrate at all times that the method and tasters are under control.
• They hold ultimate responsibility for keeping the records of the panel. These records must always be traceable.
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• They must comply with the assurance and quality requirements laid down in international sensory analysis standards and ensure the anonymity of the samples at all times.
• They shall be responsible for inventorying and ensuring that the apparatus and equipment needed to comply with the specifications of this method is properly cleaned and maintained and shall keep written proof thereof, as well as of the compliance with the test conditions.
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• They shall be in charge of the reception and storage of the samples upon their arrival at the laboratory as well as of their storage after being tested.
• When doing so, they shall ensure at all times that the samples remain anonymous and are properly stored, for which purpose they must develop written procedures in order to ensure that the entire process is traceable and affords guarantees.
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• In addition, they are responsible for preparing, coding and presenting the samples to the tasters according to an appropriate experimental design in line with pre-established protocols, as well as for assembling and statistically processing the data obtained by the tasters.
• They shall be in charge of developing and drafting any other procedures that might be necessary to complement this standard and to ensure that the panel functions properly.
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• They must seek ways of comparing the results of the panel with those obtained by other panels undertaking the analysis of virgin olive oil in order to ascertain whether the panel is working properly.
• It is the duty of the panel leader to motivate the panel members by encouraging interest, curiosity and a competitive spirit among them.
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• To do so, they are strongly recommended to ensure a smooth two-way flow of information with the panel members by keeping them informed about all the tasks they carry out and the results obtained.
• In addition, they shall ensure that their opinion is not known and shall prevent possible leaders from asserting their criteria over the other tasters.
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• They shall summon the tasters sufficiently in advance and shall answer any queries regarding the performance of the tests, but shall refrain from suggesting any opinion to them on the sample.
• The people acting as tasters in organoleptic tests carried out on olive oils must do so voluntarily, with all the ensuing consequences of such a voluntary act in terms of obligations and the absence of financial payment.
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8.2 .Tasters
• It is therefore advisable for candidates to submit an application in writing.
• Candidates shall be selected, trained and monitored by the panel leader in accordance with their skills in distinguishing between similar samples;
• It should be borne in mind that their accuracy will improve with training.
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• Tasters must act like real sensory observers, setting aside their personal tastes and solely reporting the sensations they perceive.
• To do so, they must always work in silence, in a relaxed, unhurried manner, paying the fullest possible sensory attention to the sample they are tasting.
• Between 8 and 12 tasters are required for each test, although it is wise to keep some extra tasters in reserve to cover possible absences.
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9 .TEST CONDITIONS 9.1. Presentation of the sample
• The oil sample for analysis shall be presented in standardized tasting glasses conforming to the standard COTJT.20/Doc. No 5 “Glass for oil tasting”.
• The glass shall contain 14—16 ml of oil, or between 12.8 and 14.6 g if the samples are to be weighed, and shall be covered with a watch-glass.
• Each glass shall be marked with a code made up of digits or a combination of letters and digits chosen at random.
• The code will be marked by means of an odor-free system.
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9.2 .Test and sample temperature
• The oil samples intended for tasting shall be kept in the glasses at 28’C ±2 °C throughout the test.
• This temperature has been chosen because it makes it easier to observe organoleptic differences than at ambient temperature and because at lower temperatures the aromatic compounds peculiar to these oils volatilise poorly while higher temperatures lead to the formation of volatile compounds peculiar to heated oils.
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• See the standard COIJT.20/Doc. No 5 “Glass for Oil Tasting” for the method which has to be used for heating the samples when in the glass.
• The test room must be at a temperature between 20 and 25 °C )see COIJT.20/Doc. No 6(.
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9.3 .Test times
• The morning is the best time for tasting oils.
• It has been proved that there are optimum perception periods as regards taste and smell during the day.
• Meals are preceded by a period in which olfactory—gustatory sensitivity increases, whereas afterwards this perception decreases.
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9.4 .Tasters: general rules of conduct
• The following recommendations apply to the conduct of the tasters during their work.
• When called by the panel leader to participate in an organoleptic test, tasters should be able to attend at the time set beforehand and shall observe the following: • They shall not smoke or drink coffee at least 30 minutes before the time set for the test.
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Tasters: general rules of conduct
• They must not have used any fragrance, cosmetic or soap whose smell could linger until the time of the test.
• They must use an un-perfumed soap to wash their hands which they shall then rinse and dry as often as necessary to eliminate any smell.
• They shall fast at least one hour before the tasting is carried out.
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Tasters: general rules of conduct
• Should they feel physically unwell, and in particular if their sense of smell or taste is affected, or if they are under any psychological effect that prevents them from concentrating on their work, the tasters shall refrain from tasting and shall inform the panel leader accordingly.
• When they have complied with the above, the tasters shall take up their place in the booth allotted to them in an orderly, quiet manner.
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Tasters: general rules of conduct
• They shall carefully read the instructions given on the profile sheet and shall not begin to examine the sample until fully prepared for the task they have to perform )relaxed and unhurried(.
• If any doubts should arise, they should consult the panel leader in private.
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10 .PROCEDURE FOR THE ORGANOLEPTTC ASSESSMENT AND CLASSIFICATION OF VIRGIN OLIVE OIL
•10.1. Tasting technique
• 10.1.1. The tasters shall pick up the glass, keeping it covered with the watch-glass, and shall bend it gently;
• they shall then rotate the glass fully in this position so as to wet the inside as much as possible.
• Once this stage is completed, they shall remove the watch-glass and smell the sample, taking slow deep breaths to evaluate the oil.
127
Tasting technique
• Smelling should not exceed 30 s. • If no conclusion has been reached during this time,
they shall take a short rest before trying again. • When the olfactory test has been performed, the
tasters shall then evaluate the buccal sensations )overall retronasal olfactory, gustatory and tactile sensations(.
• To do so, they shall take a small sip of approximately 3 ml of oil.
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• It is very important to distribute the oil throughout the whole of the mouth cavity, from the front part of the mouth and tongue along the sides to the back part and to the palate support and throat,
• since it is a known fact that the perception of tastes and tactile sensations varies in intensity depending on the area of the tongue, palate and throat.
129
Tasting technique
• It should be stressed that it is essential for a sufficient amount of the oil to be spread very slowly over the back of the tongue towards the palate support and throat while the taster concentrates on the order in which the bitter and pungent stimuli appear.
• If this is not done, both of these stimuli may escape notice in some oils or else the bitter stimulus may be obscured by the pungent stimulus.
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Tasting technique
• Taking short, successive breaths, drawing in air through the mouth, enables the taster not only to spread the sample extensively over the whole of the mouth but also to perceive the volatile aromatic compounds via the back of the nose by forcing the use of this channel.
• The tactile sensation of pungency should be taken into consideration. For this purpose it is advisable to ingest the oil.
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Tasting technique
• 10.1.2. When organoleptically assessing a virgin olive oil, it is recommended that FOUR SAMPLES at the most be evaluated in each session with a maximum of three sessions per day, to avoid the contrast effect that could be produced by immediately tasting other samples.
• As successive tastings produce fatigue or loss of sensitivity caused by the preceding samples,
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• it is necessary to use a product that can eliminate the remains of the oil from the preceding tasting from the mouth.
• The use of a small slice of apple is recommended which, after being chewed, can be disposed of in the spittoon.
• Then rinse out the mouth with a little water at ambient temperature.
• At least 15 minutes shall lapse between the end of one session and the start of the next.
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10.2 .Use of the profile sheet by tasters
• The profile sheet intended for use by tasters is detailed in Figure 1 of this method.
• Each taster on the panel shall smell and then taste the oil under consideration.
• They may refrain from tasting an oil when they notice any extremely intense negative attribute by direct olfactory means, in which case they shall record this exceptional circumstance in the profile sheet.
• They shall then enter the intensity with which they perceive each of the negative and positive attributes on the 10-cm scale shown in the profile sheet provided.
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The old profile sheet
135
The New profile sheet
136
Use of the profile sheet by tasters
• Should the tasters perceive any negative attributes not listed in section 4, they shall record them under the “others” heading, using the term or terms that most accurately describes the attributes.
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10.3 .Use of the data by the panel leaders
• The panel leader shall collect the profile sheets completed by each taster and shall review the intensities assigned to the different attributes.
• Should they find any anomaly, they shall invite the taster to revise his or her profile sheet and, if necessary, to repeat the test.
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Use of the data by the panel leaders
• The panel leader shall enter the assessment data of each panel member in a computer program like that appended to this method with a view to statistically calculating the results of the analysis, based on the calculation of their median.
• See sections 10.4 and Annex 1 of this method.
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Use of the data by the panel leaders
• The data for a given sample shall be entered with the aid of a matrix comprising 9 columns representing the 9 sensory attributes and n lines representing the n panel members used.
• When a defect is perceived and entered under the “others” heading by at least 50% of the panel, the panel leader shall calculate the median of the defect and shall arrive at the corresponding classification.
• A method of calculation is illustrated in an example in the annex hereto.
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10.4 .Classification of the oil
• The median of the defects means the median of the defect perceived with the greatest intensity.
• It is expressed to one decimal place and the value of the robust coefficient of variation which defines it shall be less than or equal to 20%.
• The oil is classified by comparing the median value of the defects predominantly perceived with the reference intervals listed below.
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Classification of the oil
• The error of the method has been taken into account when establishing the limits of these intervals, which are therefore considered to be absolute.
• When the appended optional computer program is applied, the classification is displayed in the table of statistical data and in graph form.
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Classification of the oil
• Olive oil shall be classified:
• in the extra virgin category when the median of the defects is equal to 0 and the median of the fruity attribute is more than 0;
• in the virgin category the median of the defects is more than 0 and less than or equal to 3.5 and the median of the fruity attribute is more than 0;
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Classification of the oil
• in the ordinary virgin category the median of the defects is more than 3.5 and less than or equal to 6.0 or when the median of the defects is less than or equal to 3.5 and the median of the fruity attribute is equal to 0;
• in the lampante virgin category the median of the defects is more than 6.0.
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Classification of the oil
• Note 1:When the median of the bitter and/or pungent attribute is more than 5.0, the panel leader shall state so on the test certificate.
• In the case of analyses intended to check for compliance with the standards, one test shall be performed.
• For appeal tests, the panel leader shall arrange for the analysis to be performed in duplicate.
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Classification of the oil
• In the event of confirmation analyses, the assessment must be carried out in triplicate.
• In these cases, the median of the attributes shall be calculated from the average of the medians.
• All the replicates of the analyses must be carried out in different sessions.
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Annex 1
147
148
149
150
151
152
153
154
