Volume II · Scene 17 of 30
The taster’s nose
The nose discovers aromas
We gently sniff the oil.
Its aroma may remind us of grass, tomato or almond.
These reminders of aromas are called aroma notes.
We have not added these foods to the oil.
@ A.D.O.S. INTERNATIONALThe story
At the next meeting, a woman who tastes oil professionally shows the glasses used in her work. She prepares them and assesses the oil by following a method. She uses smell and taste to look for characteristics and possible defects. Sami points to the nose in the drawing. “Does it collect information too?” “Yes,” Neri replies. “But the taster’s work needs training and rules.” Ada writes fruity, bitter and pungent beside simple symbols. Curiosone returns to the taster’s words. “Fruity is about what we smell with our nose. These aromas remind us of healthy, fresh olives, either green or ripe. Bitter is a taste. Pungent means a tingling sensation.” He points to the symbols one by one. “They can be light or more intense. They are different things, not three names for the same sensation.”
Leo would like to win a contest for the best nose. Tila reminds him that they are not having a contest. Rumo listens to the expert’s description.
A personal impression and a professional assessment can describe the same oil, but they are not the same thing.
Let’s talk about it
What does the taster use to assess the oil?
One possible answer
The taster assesses aromas, tastes, sensations and possible defects using a method. Fruity is detected with the nose; bitter is a taste; pungent is a tingling sensation. Professional assessment needs training and rules.
A little activity
Our notebook — Draw a nose and a mouth beside the word tasting. Watching the demonstration is enough: drinking oil is not required.