Date: October 31, 2017
Caviar Tasting through Sensory Analysis
| Caviar Name | Country of Origin | Type of Fish | Grade of Caviar | |||
|---|---|---|---|---|---|---|
| Sevruga Sturgeon Caviar | Italy | Acipenser Stellatus | First | |||
Appearance
| Egg Size | Egg Colour | Egg Lucidity | Egg Uniformity | ||
|---|---|---|---|---|---|
| Poppy seed | Black | Opaque with a good shine and lustre | Very Good | ||
Fragrance
| Intensity | Characteristics Aromas | Faults (volatile aromas) | |||
|---|---|---|---|---|---|
| Low | Biscuity notes, fresh rising dough, slight touch of dark chocolate | No |
Palate
| Primary tastes | Intensity of Flavours | Texture and Finish | |||
|---|---|---|---|---|---|
| Small hint of walnut Mild saltiness, fresh baguette | Low to medium intensity | Smooth, good melt, mild astringency, finish of fresh baked bread |
Concluding Observations
| Good general crowd pleaser and could satisfy a diverse array of palates. |