| The sensory analysis of olive oil constitutes a fundamental tool in determining the commercial grade of oil. To obtain this certification, the oil must pass through the analysis of a group with 8 to 12 people, trained and qualified by regulatory bodies, called ‘panel test’, which will feature the organoleptic properties of the oil, setting its commercial classification. Sensory analysis has significant importance to judge the final product quality. These tests are performed in specific laboratories, other organizations, or if the manufacturer sells large amounts of oil in committees within the company. Olive oil, according to Brazilian standard, can be classified in a virgin olive oil, olive oil, refined olive oil and olive pomace. The tests performed in... |
