New Ownership Announcement
I'm excited to announce that Applied Sensory, LLC is now owned by Anna Leachman, a UC Davis grad with 10+ years in sensory and consumer science. Thank you for your support over the past 15 years—I'll assist Anna until mid-2025 when I retire to Oregon, and we both look forward to your continued business.
– Sue Langstaff
Professional Olive OilCertification Services
Basic Sensory Evaluation
Basic Sensory Evaluation
Basic Sensory Evaluation
A basic sensory evaluation involves trained specialists objectively rating olive oil for defects, overall fruitiness, bitterness, and pungency. The oil's sensory grade is determined based on California and U.S. olive oil standards. The written report provides attribute intensities and sensory grade. Use this evaluation to confirm olive oils meet sensory grading requirements.
IOC Panel Test
Basic Sensory Evaluation
Basic Sensory Evaluation
The IOC Panel Test is similar to the basic sensory evaluation but uses the International Olive Council (IOC) standards for sensory grading. The report includes IOC attribute intensities and grades. Use this test to confirm olive oils meet IOC sensory grading requirements.
Detailed Sensory Evaluation
Detailed Sensory Evaluation
Detailed Sensory Evaluation
A detailed sensory evaluation describes olive oils using specific attributes, defects, overall fruitiness, bitterness, and pungency, and assesses style/intensity (delicate, medium, or robust). The report includes sensory grade, style/intensity, a cobweb plot, and a bar graph. Use it for precise descriptors and styles for marketing or blending.
Certification Bundle
Detailed Sensory Evaluation
Detailed Sensory Evaluation
The Certification Bundle is the most common package and meets COOC minimum requirements. It includes a Basic Sensory Analysis, where trained specialists assess defects, fruitiness, bitterness, and pungency, determining the oil's sensory grade based on California and U.S. olive oil standards. The chemistry tests (Free Fatty Acid, Peroxide, and UV Analysis) evaluate the purity, stability, and quality of the olive oil. This bundle ensures your olive oil meets basic EVOO requirements.
CertificationSeal
Olive oils evaluated by The Applied Sensory Olive Oil Taste Panel are eligible for the EVOO certification seal if they meet two criteria: Extra Virgin sensory grade and passing chemical analysis based on California, U.S., or IOC standards.
The usage fee covers the right to use the certification seal for one year, with the fee based on production volume. For printed seals, rolls of 500 cost $60, and rolls of 1000 cost $100, with $15 for shipping. Contact Anna Leachman for a quote or use the form to apply for the seal and order printed seals.
How a Sensory Evaluation Can Help
Help maximize your product's potential by understanding:
Help maximize your product's potential by understanding:
Help maximize your product's potential by understanding:
- The sensory attributes of their products.
- The sensory abilities of personnel.
- How to best monitor sensory quality and consistency for their business.
- Consumer perception and acceptance of new and existing products.
Help assess your goals and choose the right:
Help maximize your product's potential by understanding:
Help maximize your product's potential by understanding:
- Procedures
- Analytical tools
- Statistics
- Training methods
Help you make better business decisions by:
Help maximize your product's potential by understanding:
Help you make better business decisions by:
- Gather and leverage objective and actionable sensory and consumer data.
- Compare your products vs. your competitor's.
- Identify the key sensory attributes of your products.
- Communicate sensory issues clearly across departments
Applied Sensory, LLC
1625 Trancas St #2032, Napa, CA 94558
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