CÓMO saber si el ACEITE de oliva es VIRGEN EXTRA | Economía
Summary
TLDRThe video script discusses the intricacies of olive oil tasting, emphasizing the importance of temperature and the absence of color vision for tasters. It highlights the assessment of fruity aromas and the crucial flavors of bitterness and pungency in determining the quality of extra virgin olive oil. The script also touches on the challenges of identifying the source of defects in oil that does not meet its category, whether it be the producer, transporter, or distributor.
Takeaways
- 👀 Tasters do not perceive color in olive oil tasting, focusing on the temperature and sensory experience.
- 🌡️ The optimal tasting temperature for olive oil is around 27 to 29 degrees Celsius, sometimes up to 31 degrees, to avoid detection by the tasters.
- 📋 Tasters use a tasting sheet to evaluate the oil's characteristics, including its fruity level and aroma.
- 🍇 The aroma of high-quality olive oil should be reminiscent of fresh olives, indicating a good fruity level.
- 🔢 The fruity level is rated on a scale, typically from 0 to 56 or 76, which helps in the classification of the oil.
- 👄 Tasters take a consistent amount of oil into their mouth to evaluate its taste and aftertaste.
- 👅 The mouthfeel of the oil is crucial, as it should be perceived under the tongue, on the tongue, and the upper part of the mouth.
- 😖 Bitterness and pungency are important flavors to assess in olive oil, and their levels contribute to the oil's classification.
- 🏅 Extra virgin olive oil is classified as such if it has a high fruity level, a pungency level above 0, and a defect level below 0.
- ⚠️ A slight defect in the oil can disqualify it from being classified as extra virgin, indicating a problem in the production or handling process.
- 🔍 Identifying the responsible party for a misclassified oil can be difficult, as it could be the producer, transporter, storage manager, or distributor.
Q & A
What is the purpose of having the tasters not see the color of the oil during the tasting process?
-The purpose is to ensure that the tasters' judgment is not influenced by the color of the oil, allowing them to focus solely on the sensory qualities of the oil.
What is the ideal temperature range for tasting olive oil?
-The ideal temperature range for tasting olive oil is approximately 27 to 29 degrees Celsius, which can go up to 21 degrees Celsius.
Why is it important for the tasters to have a structured tasting sheet?
-A structured tasting sheet helps tasters systematically evaluate the oil's characteristics, including fruitiness, bitterness, and spiciness, ensuring a consistent and objective assessment.
What does 'fruitado' refer to in the context of olive oil tasting?
-'Fruitado' refers to the fruitiness level of the olive oil, which is an important sensory attribute that contributes to the overall quality and flavor profile of the oil.
What is the significance of the aroma of fresh olives in evaluating olive oil?
-The aroma of fresh olives is a desirable characteristic in olive oil, indicating the oil's freshness and quality. It is a sensory cue that helps tasters assess the oil's authenticity and quality.
How does the amount of oil placed in the mouth by the taster affect the tasting process?
-The taster places a consistent amount of oil in their mouth to ensure a uniform evaluation. This allows them to perceive the oil's flavors and sensations equally across the tongue and under the tongue.
What are the two key flavors to look for when tasting olive oil?
-The two key flavors to look for when tasting olive oil are bitterness and spiciness, which are important indicators of the oil's quality and maturity.
What criteria must be met for an olive oil to be classified as extra virgin?
-For an olive oil to be classified as extra virgin, it must have a fruitiness level above 0.2 and a spiciness level above 0, with the defect level below 0.
What happens if an olive oil is found to have a slight defect during the tasting process?
-If a slight defect is detected, the oil may not pass the panel's evaluation. The responsibility for the defect could lie with the producer, transporter, storage manager, or distributor, and identifying the responsible party can be challenging.
Why is it difficult to determine who is responsible when an olive oil does not meet its category standards?
-It is difficult because the defect could have been introduced at various stages, such as during production, transportation, storage, or distribution, making it hard to pinpoint a single responsible party.
How does the physical and chemical evaluation of olive oil contribute to its classification?
-The physical and chemical evaluation helps identify any defects that may not be apparent through sensory analysis alone. If a defect is detected, it can affect the oil's classification and determine whether it can be labeled as extra virgin.
Outlines
🍷 The Art of Olive Oil Tasting
This paragraph discusses the process of olive oil tasting, emphasizing the importance of temperature control and the absence of color vision in tasters. It explains the criteria for evaluating the fruitiness level of the oil, which is crucial for determining its quality. Tasters must also assess the oil's bitterness and pungency, which are key flavors in extra virgin olive oil. The paragraph outlines the standards for classifying an oil as extra virgin, highlighting the significance of detecting any defects that could disqualify it from this category.
Mindmap
Keywords
💡Tasting
💡Temperature
💡Fruity
💡Aroma
💡Extra Virgin Olive Oil
💡Bitterness
💡Pungency
💡Defect
💡Producer
💡Distributor
💡Quality Control
Highlights
Tasters will not have any vision of color, focusing only on the taste and aroma of the oil.
The oil is served at a specific temperature, approximately 27-29 degrees Celsius, to ensure it is not detected by the tasters.
Tasters will use a structured form to evaluate the oil's fruity level and other characteristics.
The oil's aroma should resemble a fresh olive, indicating a high level of fruitiness.
The tasters will assess the oil's mouthfeel, including the sensations under the tongue and on the tongue itself.
Bitterness and spiciness are two important flavors to classify an oil as extra virgin.
An oil is classified as extra virgin if it has a fruity level above the FBI standard and spiciness above 0, with defects below 0.
If a slight defect is detected, the oil may not pass the panel's evaluation.
Physical and chemical defects can lead to a failure in the panel's evaluation, affecting the oil's classification.
If the defect in the middle of the panel does not exceed two, the oil is still considered extra virgin.
Determining the responsible party for an oil that does not meet its category can be challenging.
The responsible party could be the producer, transporter, storage manager, or distributor.
The difficulty lies in identifying who committed the error when an oil does not correspond to its category.
Tasters must ensure they take the same amount of oil in their mouths for a consistent evaluation.
The objective is to perceive the oil's flavors and sensations throughout the mouth, not just under the tongue.
The evaluation process is meticulous, focusing on the oil's sensory attributes to determine its quality.
The transcript emphasizes the importance of sensory analysis in the classification of extra virgin olive oil.
Transcripts
[Música]
ah
[Música]
los catadores se descuenta no van a
tener visión del color en absoluto lo
único que van a tener es la copa a una
temperatura más o menos de unos
aproximadamente 27 a 29 grados puede
llegar hasta 21 aproximadamente
para que para que no haga no más puedan
realmente ser detectados por él
por lo demás a la hora de catar
calentar o leer
nos iríamos a nuestra ficha y que tengo
que ser o que tengo que darme el aceite
para ser virgen extra bueno pues me
tiene que dar nivel de frutado
se habla disfrutado en el mundo del
aceite y es sobre salón el aroma que
viene no tiene el olor que nos viene
directamente aceituna fresca
qué nivel de frutado tengo x
y suele hacer en una ficha no estructura
hasta 56 hasta 76 y luego una vez hecho
eso lo que voy a pasar es a la boca
en la boca que le acoge ya una
cantidad siempre en la misma el catador
siempre la misma cantidad la
pondrá en la boca
[Música]
veis el objetivo eso
que se nos vaya todo el aceite por toda
la boca que en realidad nos percibamos
tanto por debajo de la lengua como en la
lengua como la parte de arriba las
sensaciones que en orden uno de los
sabores importantes que hay en el aceite
es el amargo y el otro el picante
lo que en realidad es clasificar a un
aceite como virgen extra es que tenga el
nivel del frutado de la madre del fbi y
del picante por encima de 0 y el nivel
del defecto por debajo de 0 en el
momento en que hay un ligero defecto
que haya detectado o en este caso el
físico químico con lo cual no hubiera
pasado al panel bajo ningún concepto ya
lo declararía en virgen directamente o
si en la mediana del panel el defecto no
supera dos hubo dos con cinco veces he
cogido aceite es que pone virgen extra y
en realidad el aceite y que hay dentro
es un aceite virgen pero quien ha
cometido ese fallo
el productor el transportista
el almacenista el distribuidor ahí donde
está la dificultad de que cuando hay un
aceite que no corresponde a su categoría
el responsable muchas veces no sabemos
quién es
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