TASTING

The Human Senses

PROPRIOCEPTIVE

- It is the sense that allows us to perceive the position and movement of the parts of the body.�- Helps to make smooth and controlled movements, improving the tasting experience.

VESTIBULAR

- Sense that helps maintain balance and spatial orientation.

�- Essential to avoid dizziness and maintain focus during the tasting.

- Sense that allows touch, pressure, temperature and pain to be perceived through the skin.�- It provides information on temperature and texture, which influence the sensory experience of the cocktail.

TACTILE

• Sense that allows the environment to be perceived through the detection of light through the eyes.

�- Visual appearance influences the initial perception and expectation of the cocktail's flavor.

VISION

- Sense that allows sounds to be perceived through the detection of sound waves by the ears.

�- Sounds can complement the sensory experience and anticipate certain textures or sensations of the cocktail.

AUDITION

SMELL

• Sense that allows odors to be perceived through the detection of chemical molecules in the air.

�- Smell is essential for the overall perception of flavour and can influence the evaluation of the cocktail.

TASTE

• Sense that allows you to perceive flavors through the detection of chemical substances by the taste buds on the tongue.

�- Taste is the central sense in cocktail tasting, determining the quality and enjoyment of the same.

KEYS TO "TASTE"

ANATOMY OF THE TONGUE

The Birth of Taste

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• It is covered with various types of papillae.

BASIC PRIMARY TASTES

The 5 Primary Flavors:�Sweet�Salty�Acid�Bitter�Umami

1

2

2

3

3

4

5

SWEET TASTE

• Sweet is the most common and widely recognized flavor.

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• The sweet taste is usually detected on the tip of the tongue.

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• The sweet taste is often associated with good feelings and a sense of security.

• It is mainly perceived on the upper part of the tongue, near the tip.

SALTY TASTE

SOUR TASTE

• Provoca abundante salivación.

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• Se percibe en la parte superior de la lengua.

BITTER TASTE

• Opposite of sweet taste�It is felt on the back of the tongue and has intense persistence

TASTE

• Meaty or salty taste/pleasant taste (sodium glutamate)�The least known of all tastes

SOUR

SOUR

BITTER

UMAMI

SALTY

SALTY

SWEET

IMPORTANCE OF SMELL

• A fundamental tool for judges in the tasting process.

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• It helps to register and identify different smells in the cocktail.

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• A person can distinguish about 500 different scents.

• 10 to 20 million recipient cells.

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• Shelf life of about 60 days.

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• Smell, emotion, memory.

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• Retronasal smell

THE HUMAN NOSE AND THE OLFACTORY ORGAN

OLFACTORY SENSATIONS

• Two ways of perceiving smell.

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• Direct (nasal) aspiration.

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• Indirectly (Retronasal)

OLFACTORY BULB

NASAL or ORTHONASAL PATHWAY

RETRONASAL PATHWAY

Detecting an odor

Olfactory signal

SMELL AND TASTE CENTER

Detecting a taste

Taste Signal

3 STEPS ON HOW TO EVALUATE THE COCKTAIL

STEP No 1.

�START JUDGING THE COCKTAIL

• Looking first:

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• See the overall look.

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• Color and reflections.

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• Decoration and presentation of the cocktail

STEP No 2

�SMELLING

• Quality and Intensity: Feelings�Discovering smell:

Fruity� Spicy� Floral

STEP No 3

 �COCKTAIL TASTING

• We can assess:

Intensity� Persistence

• Taste structure

TASTING

• Start with a small sip in your mouth.

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• Flows around the sides of the tongue.

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• Press the drink against the roof of the mouth

EVALUATING CHARACTERISTICS OF THE COCKTAIL

Key aspects:

• Softness and itching.�Sweetness and bitterness. �Intensity and balance.

Overall Quality:

• Nice and well crafted.

KEY CONSIDERATIONS IN THE EVALUATION OF COCKTAILS

• How good is the cocktail?

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• Is this the best cocktail of the competition?

SENSORY TESTING

TASTING TEST

• OLFACTORY TEST

• OVER-ALL IMPRESSION OF THE COCKTAIL

COCKTAIL CATEGORIES

PRE DINNER COCKTAILS

• Designed to stimulate appetite.

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• An appetizer is drier than sweet.

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• It should not contain more than 1 cl of sugary products.

AFTER DINNER

COCKTAILS

• After-dinner drinks are often referred to as digestives.
• After a meal to aid digestion.

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EVALUATION CRITERIA:

• Unfavorable score if they are too strong or too sweet.

 LONG DRINKS

• They are served in a specific glass.

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• Relatively large volume.

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• Refreshing, sweet, sour or tropical.

COFFEE COCKTAIL

• Coffee: Minimum 2.5 cl
• Alcohol: Minimum 2.5 cl
• Minimum total volume : 7 cl

ORIENTAL FUSION

COCKTAILS

• Modern and trendy.

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• East Asian ingredients 

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• Versatility: Aperitif, digestive or sparkling.

JUDGING PANELS

WCC Tasting Judge’s Form

Judge´s Name:___________________________________________ Signature:_____________________________

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RULES OF �BEHAVIOUR

PRE-ASSESSMENT GUIDELINES

• Accepting the Responsibility of Judging.

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• Mentally prepare for a fair evaluation.

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• Avoid consuming strong or aromatic foods before judging. 

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• Refrain from alcohol beforehand.

• Stay fully focused.

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• Ensure an independent evaluation.

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• Look for complexity and balance.

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• Emphasize flavor balance.

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• Make an objective assessment.

GUIDELINES DURING THE EVALUATION

• Maintain silence.

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• Confidentiality.

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• Quiet atmosphere.

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• No conversations, no discussions.

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• Turned off electronic devices.

GUIDELINES DURING THE EVALUATION

CONGRATULATIONS�IBA JUDGES!!!