Evaluation System IOOA
Test procedure on the occasion of the International Olive Oil Award - Zürich
1st Step: Pre Test of the participating Olive Oils
- screening of the intensity of fruitiness
- light
- medium
- intense
- search for defects = classification "extra vergine"
Aim: Selection of Oils for the Blind Tasting
2nd Step: Blind Tasting in the Sensory Lab
- 3 digit coding for every single olive oil
- Presentation according to "Williams latin square" design
- min. 8 judgments per olive oil
Aim: Selection of oils for the final evaluation
3rd Step: Concluding Blind Tasting (Final Evaluation)
- 3 digit coding for every single olive oil
- min. 8 judgments per olive oil
Aim: Definition of winning oils in the categories:
- Golden Olive
- Silver Olive
- Award
Kontakt / Contact
Swiss Olive Oil Panel (SOP)
Annette Bongartz
Food Sensory Science Group
+41 (0) 58 934 59 00
+41 (0) 58 934 57 22
Publications & Poster
Publications:
Sensory Evaluation of EVOO Extended to include the Quality Factor Harmony (published in: Journal of Agricultural Science and Technology, A1 (2011), 422-435)
Poster:
Testing Lab STS 240
Terms and Conditions / AGB