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Panel training programme for the Protected Designation of Origin “Aceituna Aloreña de Malaga”

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Author(s): Galán-Soldevilla, H. | Ruiz Pérez-Cacho, P.

Journal: Grasas y Aceites
ISSN 0017-3495

Volume: 63;
Issue: 1;
Start page: 109;
Date: 2012;
Original page

Keywords: Olives | Sensory analysis | Aceituna de mesa | Análisis sensorial

ABSTRACT
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.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.

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