Annex White book.pdf

A4.2 ORGANOLEPTIC ANALYSISOrganoleptic analysis is used for different purposes in the regions ofSardinia and Castile-La Mancha. In Castile-La Mancha this method ofevaluation aims at defining the various saffron types, while in Sardiniaits main objective is the differentiation of various qualities.A4.2.1 In SardiniaThe saffron samples are presented in equal amounts, at room temperature,in glass containers covered with aluminum foliage in orderto value their bitterness, sweet taste and aroma. A water solution isprepared containing 250 mg/l of saffron. During test, descriptors aresupplied with mineral water with reduced solid residue as well as withnon salty toasted bread in order to neutralize the taste while movingfrom one sample to the next. Maximum, three samples are presentedin each session.During the training phase of the descriptors in the method of organolepticevaluation (UNI U 590o 1950, 1998), the first sessions arededicated to the creation of a common vocabulary describing the organolepticfeatures (descriptions). The following sessions aimed at learningthe appropriate use of the description card. During the sessions thesamples were numbered randomly with three figure numbers, while allsamples were presented to each taster in random succession for eachsession. The use of the card for each session enabled monitoring reliabilityof each taster regarding the evaluation of the samples that werechosen for determining the organoleptic profile. A group of 11 personswas chosen for the evaluation (6 women and 5 men) aged between 26and 55 years.During the training phase a vocabulary was created, consisting of10 descriptors:3 descriptors for the image (red color, yellow color, homogeneity)2 descriptors for aroma (aroma, global aroma, spicy)2 descriptors for taste (bitter and sweet)1 descriptor for complex taste and aroma1 descriptor for tactile sensation (astringent)The sensory profile of saffron is demonstrated in the followingscheme157