Once the olfactory analysis is finished, the analysis in the mouth is carried out.
In the mouth we have 4 sensations to qualify: Taste (flavour), nasal sensation (flavour), touch or consistency (body) extra virgin olive oil and the aftertaste or sensations perceived in the mouth after swallowing the extra virgin olive oil and which are different from those perceived with it.
The taste sensations produced by extra virgin olive oil in the mouth are evaluated according to its intensity, flavour and quality.
We take a small sip of extra virgin olive oil from the sample (about a tablespoonful) and swish it around in our mouth, soaking the entire oral cavity (chew)
At the same time, we make several short aspirations through the mouth to facilitate the entry of air and thus, while facilitating the dispersion of the sample through the mouth, we work the retronasal route (flavor)
It is very important that the extra virgin olive oil is well distributed throughout the mouth, the front, the tongue, the sides, the palate, the soft palate and the throat (the sample must be swallowed), so that all the sensations can be perceived.
The taste lies in the taste buds of the tongue. On the tongue we perceive the sensation of:
- Bitter: Characteristic taste of extra virgin olive oil obtained from green olives or olives in veraison, perceived by the goblet papillae forming the lingual V.
- Sweet: Typical sensation of extra virgin olive oil obtained from ripe olives.
Depending on their intensity, they can be classified as follows “intense”, “medium” and “light”.”
The nasal cavity or indirect olfactory sensationsSome components of the extra virgin olive oil mix with the saliva and excite the taste buds and others, the volatile components, aided by the air from aspiration, pass into the nasal cavity, behind the palate, and it is here that the olfactory cells perceive the aroma of the sample. We call the combination of taste and smell “...".“flavor”
The “fruity flavour”The name of the olive variety from which the extra virgin olive oil is made should be remembered and this can be:
- Green fruity, flavour reminiscent of green olives harvested before or during veraison.
- Ripe fruitiness, flavour reminiscent of ripe olives picked when they have reached maturity.
Both green fruitiness and ripe fruitiness, depending on their intensity, can be classified as follows “intense”, “medium” and “light”.”
Other positive attributes include:
- Almond: flavour reminiscent of fresh almonds
- Herb: Typical flavour of freshly cut grass
- Apple: Flavour reminiscent of the smell of fresh apples
- Clean, fresh, fruit, healthy, pineapple, artichoke, etc. ....
Tactile sensations on the palate and in the throat
- Pungent: A tactile sensation of sharpness, which is felt in the throat and can be felt throughout the mouth. Characteristic of extra virgin olive oils obtained at the beginning of the season, mainly from olives that are still green. The sample of olive oil must be swallowed in order to be able to feel it.
- Fluidity: The physical consistency of the extra virgin olive oil is assessed and considered with the following definitions: pasty, smooth, fluid and watery. Virgin oils with a watery consistency are considered to be defective.
- Aftertaste or retronasal persistence. This is the set of sensations perceived after having swallowed (or spat out) the sample of extra virgin olive oil, different from those perceived previously.
