What Makes a Great Soy & Ginger Flavored Olive Oil?

Appearance: High quality soy ginger flavored olive oil should have a yellow oil and brown soy sauce appearance.

Aroma & Flavor: The aroma and flavor profiles for soy ginger olive oil should include a pronounced level of the labeled flavor notes (soy and ginger), with the olive oil intensity lower to remain in the background. The labeled flavors should be easily identifiable and the olive oil flavor should be clean and simple – not muddled. Basic Taste:The taste profile will include a slight bitter intensity from the olives. Salt and sour intensities are also expected from the soy and a touch of sweet from the ginger. Texture: The texture of the olive oil should have some viscosity. For the soy ginger olive oil, there may be some “heat” intensity present. There should also be a lingering intensity of all labeled notes (soy and ginger) in the aftertaste. Application: In application, the intensity of the key labeled notes (soy and ginger) should remain discernible when eaten with mixed greens and on chicken. As in the flavor profile, the olive oil intensity should remain lower than the other notes. View Star Basil Cooking Oil Winner View Star Garlic Cooking Oil Winner View Star Chili Pepper Cooking Oil Winner

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Tasting terms

  • appearance

    The visual quality of a food. Used to organize attributes such as color and consistency of size, it is one of the five dimensions used to evaluate food. The other dimensions are aroma, texture, flavor and taste. Example: The appearance of green olives includes attributes such as color (pale to dark) and consistency of size (inconsistent to consistent).

  • aroma

    The smell that emanates from food. Along with appearance, texture, flavor and taste, aroma is one of the five dimensions used to evaluate a product. Example: Brownies should have an aroma that includes chocolate as well as egg, toasty and sweet notes.

  • flavor

    A combination of a food's basic taste and its accompanying aroma, flavor is the distinctive taste of a food or ingredient while it is in the mouth. Along with aroma, appearance, texture and taste, flavor is one of the five dimensions considered by ChefsBest Master Tasters. Example: Chocolate chip cookies should have a moderate chocolate flavor accompanied by a slightly lower level of complex dough flavor that includes egg, flour, vanilla and brown sugar notes.

  • taste profile

    The expected levels of each basic taste in any given food; defines the overall taste balance. Example: The taste profile of baking chocolate is led by bitterness that is balanced by a low amount of sweetness.

  • bitter intensity

    The measurement of perceived bitterness in a particular food. Example: Brewed coffee sometimes has a strong bitter intensity.

  • salt

    One of the basic tastes; tasting of or containing salt. Example: Potato chips, sea water and cured meats all have a strong salt component.

  • sour

    One of the basic tastes; often considered sharp, tart and acidic. Example: Lemon juice, vinegar and fermented foods often have a strong sour component.

  • sweet

    One of the basic tastes; often considered pleasing while exhibiting characteristics of sugar. Example: Honey, ripe fruits and syrup all have a pronounced sweet component.

  • texture

    A dimension used to organize attributes like mouthfeel, graininess and initial bite, it is one of the five dimensions used by ChefsBest Master Tasters to evaluate food. Example: Glazed popcorn will have a crunch texture. The texture of milk chocolate should be creamy and smooth.

  • heat

    The intensity of spiciness or the perceived warmth of food in the mouth. Example: Hot sauce has a distinct flavor, but it also possesses a heat component that warms the mouth.

  • aftertaste

    The taste remaining in the mouth after eating or drinking; sometimes associated with unpleasant flavors or bitterness. Example: Some diet sweeteners contain notes of bitterness.