Which sensory organ is the most important contributor to our tasting of olive oil? ANS......your nose!
*You can pre-order The Chemical Story of Olive Oil now from The Royal Society of Chemistry.
Friday, February 17, 2017
Four Days to Release of CSOO
Today's Fun Fact from The Chemical Story of Olive Oil (CSOO)
Which sensory organ is the most important contributor to our tasting of olive oil? ANS......your nose!
In
"Tasting" Chapter 7 of CSOO, we will teach you how to taste olive oils not quite like an expert but close enough to learn your own likes and dislikes that allow you to develop your palate for olive oil. Expert tasters must pass strict training and regulatory exams to keep their certification current and devote hours of time, usually without compensation. An "organo-leptic analysis" is part of every certification of EVOO. How do your senses work and in particular how to we perceive the flavor and fragance of olive oil....Chapter 7 will let you know.
*You can pre-order The Chemical Story of Olive Oil now from The Royal Society of Chemistry.
Which sensory organ is the most important contributor to our tasting of olive oil? ANS......your nose!
*You can pre-order The Chemical Story of Olive Oil now from The Royal Society of Chemistry.
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