Virgin olive oil is the olive juice obtained exclusively from physical means, either by pressure, decanting or centrifuging.
The quality of the oil depends on the quality of the raw material used to produce it, in this case the olives, as well as the quality of the related processes: development and maturation of the fruit, harvest, transportation, elaboration, conservation, bottling and delivery to the consumer.
The main senses that take part in the sensory analysis of Virgin olive oil are the sense of smell and the sense of taste. Both senses are so related that if we loose the sense of smell, every food that we eat would taste insipid. The sense of smell has huge sensory capacity. One of the main features of the sense of smell is its reaction to small stimuli.
To perceive aromas, our organism has also developed, from its embryonic stage, a series of structures that facilitate the action of smelling. While some of these structures also perform important tasks related to breathing, as a whole they activate the brain response to allow us to catch different aromas. In the case of the sense of taste, the chemical substance has to be in direct contact with taste receptors. Contrarily, through the sense of smell we can capture remote and low concentrations of molecules that react with the specialized organs.
The almost 10,000 taste buds that human beings have are distributed unevenly on the upper face of the tongue, where they form sensitive spots to certain classes of chemical compounds that induce sensations of taste. Generally, the taste bud that perceive sweet and salty flavours are concentrated at the tip of the tongue, the ones that perceive the acid taste are placed at the sides and those responsible for bitter are located at the rear.
Olive oil types and pomaces.