The five senses are test when it comes to finding the specific characteristics of the fruit.
When someone takes a avocado and drives him to know if he is ready to eat, he is unaware of the entire quality control process to which these fruits are subjected long before they are bought.
In an interview with RT, a degree in Food Science and Culture María Gabriela Hernández describes the step-by-step of the process she directs at the Sensory Evaluation Laboratory of the State Center for Research in Agroindustrial Experimental Production (CIEPE), located in the State of Yaracuyno center-oeste from Venezuela.
Four years ago, Hernández, who has been a master’s degree in food science, is responsible for the laboratory where a descriptive profile of food is elaborated to define organoleptic attributes or characteristics (those that can be perceived with the senses) that describe them.
Avocado tasting
To get an idea of the work that Hernández directs, just think of a group of people to do a blind test. In this case, they do not have glasses of wine in front of you, but different elements of a avocado plant.
For the analysis of the different varieties of Persea Americana group of 11 avocado Venezuelan producers, consisting of 6 women and 5 men of different ages, participated in a study led by the researcher, whose main requirement was to consume the fruit and know their different varieties.
These people, says the food expert, received accurate instructions and training what to do when they come across a avocado. In this process, they have been attributed evidence to improve their perception and achieve greater assertiveness in the tests.
How is the process?
The chosen group had to take a basic course on sensory evaluation. With this knowledge, they began a process of training and selection through various tests.
The first was the test of gustative detectionwhich consists in the tasting of standardized solutions with the basic flavors: sweet, salty, sour, bitter, sour and umami. Those who obtained a score of more than 80 %were selected.
Subsequently, the test of Odor Recognition associated with avocado. Eight patterns present in the leaves, seeds, pulp, bark, stalks, among others, were used in closed containers. This test was done blindly, for better perception with the smell, and were settled between 49 and 80%.
It is not enough to say “smells like avocado”says Hernández, “We try people to make a more complex description so that we can do the analysis.”
In the next phase, the test of texture With 6 avocado varieties, to establish tasting descriptors – terms used to describe the characteristics of a product – such as firm/soft, for example. A Visual Teste.
Completed the entire investigation, a descriptive analysis of the profile was carried out, which consists of sensory description of avocados (attributes of smell, taste and texture). From there, the organoleptic properties “that stand out in the product were defined to reach a more specific market”.
Creamy and fleshy varieties
The tests were performed in 6 varieties of avocado. In this case, 4 were characterized, especially to find the most suitable for national consumption.
The expert explains that the most well -positioned avocado variety in the world market – and more popular – is the hasswhich is small, rough skin, very creamy, dark green and tends to darken when mature. Regarding this variant, it considers that it is more oily than the most consumed in Venezuela.
In the South American country, the Hass is not produced due to altitude, since the variety is cultivated on land between 1,000 and 1,500 meters above sea level.
The types of avocado analyzed, whose varieties are produced in Venezuela, Vary a lot: One is greener than others; another smoother and bright, less oily; another tougher and fleshy; Another more aqueous and with a less intense flavor and thicker peel – it turns green longer, being more exported – and another more butter and shiny.
Participants, after a series of tests or tests, say, in sensory terms, what attributes define the product. Hernández explains that the characteristics that cannot be checked and the objectives are not verified, which serve to describe and define the product, for example: “It has a flavor to herbs”, “its color is of a particular green”, “has a slight flavor to anise.” Among the expressions that are not accepted in avocado tasting are phrases such as “taste” or “is tasty”.
Next time you go to the supermarket, you can already think of the group of “invisible” experts who are in charge of analyzing the characteristics of the food you consume to ensure that it takes quality and nutrition to your table.
