Color Variation in standard Color Variation in standard Virgin-Olive-Oil Tasting Glasses Virgin-Olive-Oil Tasting Glasses L. Gómez-Robledo a , M. Melgosa a , F.J. Heredia b , M.J. Moyano c , R. Roa a , R. Huertas a p. Colorimetry Lab.Departamento de Óptica, Facultad de Ciencias, Universidad de Granada de Bromatología , Facultad de Farmacia, Universidad de Sevilla,, Spain erimental del Instituto de la Grasa, CSIC, Sevilla, Spain Universidad de Granada Universidad de Sevilla Instituto de la Grasa 1/18
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Color Variation in standard Virgin-Olive-Oil Tasting Glasses L. Gómez-Robledo a, M. Melgosa a, F.J. Heredia b, M.J. Moyano c, R. Roa a, R. Huertas a a.
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Color Variation in standardColor Variation in standardVirgin-Olive-Oil Tasting Glasses Virgin-Olive-Oil Tasting Glasses
L. Gómez-Robledoa, M. Melgosaa, F.J. Herediab, M.J. Moyanoc, R. Roaa, R. Huertasa
a Basic and App. Colorimetry Lab.Departamento de Óptica, Facultad de Ciencias, Universidad de Granada, Spain, b Laboratorio de Bromatología , Facultad de Farmacia, Universidad de Sevilla,, Spainc Almazara Experimental del Instituto de la Grasa, CSIC, Sevilla, Spain
Universidad de Granada Universidad de Sevilla Instituto de la Grasa 1/18
Introduction
2/18
J. Alba et al. Aceite de oliva virgen. Análisis Sensorial, 1997
Introduction 3/18
Quality Control of Oils
Chemical Analysis
Sensorial Analysis
J. Alba et al. Aceite de oliva virgen. Análisis Sensorial, 1997
Introduction 3/18
(1) It describes the features of glasses that are used in Olive Oil tasting.(2) Stability to avoid spillage.(3) The bottom of the glass must be prepared to homogenize the
temperature of the oil.(4) The geometry of the glass must preserve the bouquet of the oil.(5)The glass must be dark to block the color of the oil.
Standard COI/T.20/Doc.nº 5/18 June 1987
Agustí Romero, Joan Tous. Percepnet. 2005
Introduction 3/18
Introduction 4/18
Introduction
To check if the tasting glasses that are used in the official tasting (COI/T.20 rule) are able to avoid the taster to distinguish the color of the extra virgin olive oils.
Objective
4/18
Introduction
To check if the tasting glasses that are used in the official tasting (COI/T.20 rule) are able to avoid the taster to distinguish the color of the extra virgin olive oils.
Is very different the color of different oils in different glasses?
Does the color of one oil change when we change the glass?
Is very different the color of two oils in the same glass?