Panel training programme for the Protected Designation of Origin "Aceituna Aloreña de Málaga"
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Autor
Galán-Soldevilla, Hortensia
Ruiz Pérez-Cacho, P.
Editor
Consejo Superior de Investigaciones Científicas (CSIC)Fecha
2012Materia
Aceituna de mesaAnálisis sensorial
Olives
Sensory analysis
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Se presenta el programa de formación de catadores
para la Denominación de Origen Protegida (DOP) “Aceituna
Aloreña de Málaga”. Este programa, de 52 h de duración,
se realiza en 2 etapas: una primera de selección
(4 h) donde se eligen a los candidatos más adecuados
entre industriales y técnicos del sector y una segunda de
entrenamiento (48h) que consta de 2 fases: una primera
general (12h) donde los catadores aprenden el vocabulario
y desarrollan la memoria sensorial y una segunda
específica (36h) donde se establece la forma de preparación
de la muestra, las condiciones del ensayo, la hoja
de perfil y los criterios de aceptación y rechazo para la
DOP. Se valoran 9 atributos sensoriales: 4 de olor (frutado,
verde/hierba, aliño y láctico), 2 de aroma (frutado y
aliño), 2 sabores básicos (ácido y amargo) y 1 de textura
(crocante) y la ausencia de defectos. La aceituna Aloreña
de Málaga se caracteriza por su olor y aroma afrutado
y a aliño, por su sabor amargo y por su textura crocante. A training programme (52 h) was developed for the
Protected Designation of Origin (PDO) Aceituna Aloreña de
Málaga quality certification panel. Recruiting of the panel
was done by personal interview with open questions
between producers and technicians of the product and
seven tests were submitted to potential candidates during
the selection step (4h). Training was done in two stages: a
basic training period (12h) in which the assessors developed
their sensory memory and improved their aptitude for
detecting, recognizing and describing the sensory stimuli
and a specific training period (36 h), in which the sample
preparation, test conditions and the sensory profile were
established. The specific training finished when the
evaluation method and requirements of the Aloreña olives
for the PDO were established and the panel work as a
whole. 9 positive descriptors were analyzed in order to
characterize Aloreña table olives: 4 for odor (fruity, green,
seasoning and lactic), 2 for aroma (fruit and seasoning), 2
for basic tastes (acid and bitter) and 1 for texture (crunchy).
The Aloreña olive from Málaga is characterized by its fruity
and seasoning odor and aroma, bitter taste and crunchy
texture.