The examination is based on the reactions of human sensory organs to oil samples.

caratteristiche-organolettiche-olio

Le caratteristiche organolettiche riguardano il colore, l’olfatto e il gusto.

The first thing a taster does is examining the colour, smell and taste of the oil sample.

Of course, the samples must be anonymous. That is, the analyst does not have to know the origin and the producer. Every taster has a white table, a chair, a spittoon with absorbing material at the bottom, and a card where he or she will record the impressions of the product.

The sample containers must be of dark glass, and suitably shaped.

This kind of high-precision and professional examination is entrusted to a group of 10 people, appropriately trained and supervised by a project manager. We are talking about a real and proper “Panel Test“.