Olive Oil Tasting and Aroma Perception Seminar at Altinoluk Vocational School

As part of the Chemistry Week events at Altinoluk Vocational School, we hosted an insightful event titled “Aroma and Taste Perception in Olive Oil: Olive Oil Tasting and Tasting Methodology,” featuring ETO Tasting Panel Leader and Senior Chemist Zülal Taçar.

The seminar explored the relationship between the chemical components of olive oil and its aroma, taste, and scent, while sharing the scientific foundations of sensory analysis methods with the participants. The event, which provided a unique opportunity to experience the role of chemistry in daily life through a tangible example, was followed with great interest.

The Scientific Foundation of Sensory Analysis The event highlighted how chemical compounds influence the aroma profile of olive oil and provided students with practical insights into professional tasting methodologies.

Presentation of the Plaque At the conclusion of the event, Assoc. Prof. Dr. Züleyha Özer Arslankan, Deputy Director of the Vocational School, presented a plaque to Zülal Taçar in appreciation of her valuable contributions to the field of sensory analysis.

We would like to extend our sincere thanks to Ms. Zülal Taçar for her inspiring contribution to our students' academic and practical development.