In a tasting of extra virgin olive oil, are valued organoleptic characteristics, here are some definitions that can help you.
They are made in a glass blue because the color can confuse and influence the taster. The color adds no flavor or fragrance value, which is called organoleptic characteristics.
Organoleptic characteristics are called so, to all sensations detectable by the senses: smell, taste and color, although the latter in sensory analysis techniques of oils is not fully appreciated.
positive
Fruity: olive oil odor reminiscent of healthy and fresh olives, either green or ripe. It is mainly localized in the posterior portion of the palate.
Bitter: characteristic flavor of olive oils obtained from green olives. Depending on its intensity can go from being an attribute to be a defect.
Pungent: tingling sensation in the throat, characteristic of olive oils produced at the start of the collection (of the campaign) mainly green olives.
Sweet: Pleasant taste olive oil without being sugary sweet mouth is his lack of bitterness or astringency spicy.
Astringent: Feeling between intense dryness and bitterness. Sometimes it may be confused with mold. Astringency fills the mouth and collecting primarily on the surface of the tongue, while the mold is concentrated in the upper palate.