Words Matter: Mastering the Language of Flavors and Aromas

This product is free for FCP members.

This webinar was presented live on September 24, 2020.

Words serve many purposes. In olive oil, they serve the law by helping professionals communicate grades in the absence of negative attributes, and they serve consumers by describing the sensory profile of each oil. 

While Sensory Evaluation for labeling systems is vital, Descriptive Analysis of sensory attributes is fundamental. Like describing a wine to meet consumers’ tastes or entice their buying interest, describing positive attributes of an extra virgin olive oil has an evocative power that can enhance family recipes and cooking methods already part of a daily routine.  

This sensory session will help participants conquer the art of communicating positive sensory attributes of olive oil by using descripting terminology.

CPEU: 1.0
CPE Level: 1
Performance Indicators: 8.1.2, 8.3.7, 8.4.3

Learning Objectives

1. Define the sensory evaluation process
2. Quantify positive and negative sensory attributes for food and beverages to set quality standards •
3. Communicate sensory attributes to consumers using descriptive terminology.

Speaker

Orietta Gianjorio

Orietta Gianjorio, native of Rome, has worked in sensory evaluation for 20 years. She expands her expertise to several commodities. Orietta holds a 3rd level Sommelier certificate (Associazione Italiana Sommeliers), an Olive Oil Sensory Evaluation Expert certificate (IOC/EU), and she is part of the Italian Registry of Olive Oil Experts. She is one of only two people in America to hold a certificate as an Expert in Honey Sensory Evaluation, and she is part of the Italian Registry of Honey Sensory Experts. Orietta also holds a 2nd level certificate as a Qualified Chocolate Taster (International Institute Chocolier).

Orietta is the owner of ORIETTA LLC, a consulting company on sensory evaluation and descriptive analysis to the wine, olive oil, chocolate and honey industries. She works mainly on research for quality standards and labeling systems and for consumer outreach. Some of her clients are: The Culinary Institute of America and COPIA, the California Olive Oil Council, University of California (Davis), The Honey and Pollination Center (Robert Mondavi Institute), UC Davis-Mars Chocolate taste Panel, the California State Fair Competition and the Educational Center, The Italian Trade Commission and several high-end wineries in the Napa area (including The Napa Valley Reserve, Promontory, Bond, Antinori and Darioush). 

Orietta is the author of A Guide to Olive Oil and Olive Oil Tasting and three children’s books about olive oil and sensory evaluation, Coratina, Come Visit The Teeny Tiny Town of Taste, and Brainy Boo. 

Orietta has judged in national and international wine, olive oil, honey, chocolate and cheese competitions including the Los Angeles International Wine Competition, San Francisco International Wine Competition, The California State Fair Wine Competition; the Los Angeles International Extra Virgin Olive Oil Competition, Biol International Olive Oil Competition (Puglia, Italy), Sol D’Oro (Verona, Italy), The California State Fair Cheese Competition, The Guittard Chocolate and California State Fair Chocolate Competition, and the Good Food Award. 

Orietta graduated Summa Cum Laude in Film Studies, has a Masters Summa Cum Laude in Editorial and Journalism and she part of the Italian Registry of Journalist. She was a Food and Wine Editor in Italy and has written produced and hosted several TV shows in Italy and America and is a regular guest on many TV stations as a food and wine expert.