Color Measurements in Blue-Tinted Cups for Virgin-Olive-Oil Tasting

Abstract

Color measurements have been performed using eighteen virgin-olive-oil tasting cups with ten dif ferent commercial virgin olive oils, positioned in a color cabinet with a D65 source. Three geometries (spectrora diometer tilted 0 ,30 , and 60) were employed, simulat ing different positions of the taster’s eye. Our main goal was to test whether traditional blue-tinted cups effectively conceal the color of virgin olive oils, as desired in sensorial analyses. None of the cups employed had all their geo metrical dimensions within the standardized values, despite being cups used in official sensorial analyses. Measuring a magnitude similar to the spectral transmittance, we found substantial differences among the glasses of the eighteen tasting cups. Comparing color variability for one virgin olive oil in different tasting cups, and one tasting cup with different virgin olive oils, we discovered that: (1) vari ability was higher in the case of one virgin olive oil in different cups; (2) in both cases the variability increased with the tilt of the spectroradiometer; (3) even when the variability was lowest (i.e., 0 measurements for two oils in the same cup), the average color difference was above typical visual thresholds in simultaneous comparison experiments. In the most usual case of a successive com parison between two oils in the same tasting cup, it is expected that in most cases tasters will perceive color differences between the oils when their eyes are tilted 60 with respect to the horizontal, but not when they observe the cup in the horizontal direction. In summary, blue-tinted olive-oil-tasting cups reduce, but do not completely con ceal, oil color. The use of opaque tasting cups with black walls is suggested.