{"id":662,"date":"2022-11-14T12:30:17","date_gmt":"2022-11-14T12:30:17","guid":{"rendered":"https:\/\/sceglab.uniroma3.it\/?p=662"},"modified":"2022-11-14T12:33:08","modified_gmt":"2022-11-14T12:33:08","slug":"lolio-e-i-5-sensi-a-sceg","status":"publish","type":"post","link":"https:\/\/sceglab.uniroma3.it\/index.php\/2022\/11\/14\/lolio-e-i-5-sensi-a-sceg\/","title":{"rendered":"L&#8217;olio e i 5 sensi a SCEG!"},"content":{"rendered":"<h2>A RomaTre si permette di esplorare non solo il cibo, ma anche i propri sensi tramite esperienze scientifiche. A marzo si \u00e8 utilizzato l&#8217;olio.<\/h2>\n<p>La mia esperienza scientifica con il corso di laurea in Scienze e Culture Enogastronomiche si \u00e8 tenuta verso maggio nel<a href=\"https:\/\/scienze.uniroma3.it\/\"> Dipartimento di Scienze a RomaTre<\/a> durante il secondo anno. Abbiamo effettuato un\u2019analisi&nbsp;sensoriale su tre campioni diversi di olio d\u2019oliva italiani grazie alla partecipazione della fondazione \u201c<a href=\"https:\/\/www.evooschool.it\/\"><strong>EvooSchool<\/strong><\/a>\u201d, invitata dal Professore Carlo Dugo. I tre campioni, tramite i miei 5 sensi, risultavano essere:<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-690 alignright\" src=\"https:\/\/sceglab.uniroma3.it\/wp-content\/uploads\/2022\/11\/813571C6-EA03-481E-938B-53DAAE17865E-2-220x300.jpg\" alt=\"olio, scienze e culture enogastronomiche, 5 sensi \" width=\"220\" height=\"300\" srcset=\"https:\/\/sceglab.uniroma3.it\/wp-content\/uploads\/2022\/11\/813571C6-EA03-481E-938B-53DAAE17865E-2-220x300.jpg 220w, https:\/\/sceglab.uniroma3.it\/wp-content\/uploads\/2022\/11\/813571C6-EA03-481E-938B-53DAAE17865E-2.jpg 446w\" sizes=\"auto, (max-width: 220px) 100vw, 220px\" \/><\/p>\n<ul>\n<li>al <strong>gusto<\/strong> erano rispettivamente acido, amaro, sapido;<\/li>\n<li>alla <strong>vista<\/strong> invece erano di un verde chiaro, color pistacchio e un verde scuro quasi militare;<\/li>\n<li>parlando dell\u2019<strong>olfatto<\/strong>, il primo campione risultava essere molto persistente con sentori di pino, il secondo quasi pizzicava e odorava molto di miele e infine il terzo aveva sentori di ananas ma era molto dolce;<\/li>\n<li>con il <strong>tatto<\/strong> abbiamo avuto un\u2019esperienza molto&nbsp;particolare, essendo l\u2019olio un prodotto particolarmente grasso e unto. Il primo campione era il meno viscoso di tutti, mentre il secondo e il terzo sono sembrati a me identici;<img loading=\"lazy\" decoding=\"async\" class=\"wp-image-695 size-medium alignleft\" src=\"https:\/\/sceglab.uniroma3.it\/wp-content\/uploads\/2022\/11\/813571C6-EA03-481E-938B-53DAAE17865E-1-300x189.jpg\" alt=\"olio, 5 sensi, scienze e culture enogastronomiche \" width=\"300\" height=\"189\" srcset=\"https:\/\/sceglab.uniroma3.it\/wp-content\/uploads\/2022\/11\/813571C6-EA03-481E-938B-53DAAE17865E-1-300x189.jpg 300w, https:\/\/sceglab.uniroma3.it\/wp-content\/uploads\/2022\/11\/813571C6-EA03-481E-938B-53DAAE17865E-1.jpg 466w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/li>\n<li>l\u2019<strong>udito<\/strong> \u00e8 stato il senso che non abbiamo utilizzato.<\/li>\n<\/ul>\n<p>In conclusione, si possono esplorare i propri sensi tramite un semplice alimento quale l\u2019olio extra vergine d&#8217;oliva.<\/p>\n\n<div class=\"wp-block-post-author\"><div class=\"wp-block-post-author__avatar\"><img alt='' src='https:\/\/secure.gravatar.com\/avatar\/bd5a05aca4d0264103aca9c9a67c0548d309db9ae3a3ff370ee9f956e6fce595?s=48&#038;d=mm&#038;r=g' srcset='https:\/\/secure.gravatar.com\/avatar\/bd5a05aca4d0264103aca9c9a67c0548d309db9ae3a3ff370ee9f956e6fce595?s=96&#038;d=mm&#038;r=g 2x' class='avatar avatar-48 photo' height='48' width='48' \/><\/div><div class=\"wp-block-post-author__content\"><p class=\"wp-block-post-author__byline\">Martina Pieretti <\/p><p class=\"wp-block-post-author__name\">sceglab_students<\/p><\/div><\/div>","protected":false},"excerpt":{"rendered":"<p>A RomaTre si permette di esplorare non solo il cibo, ma anche i propri sensi tramite esperienze scientifiche. A marzo si \u00e8 utilizzato l&#8217;olio. La &#8230; <\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12,17],"tags":[92,91,86,46,39],"class_list":["post-662","post","type-post","status-publish","format-standard","hentry","category-news","category-scegsensi","tag-5-sensi","tag-olio","tag-romatre","tag-sceg","tag-scienze-e-culture-enogastronomiche"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>L&#039;olio e i 5 sensi a SCEG! - Sceg Communication Marketing Lab<\/title>\n<meta name=\"description\" content=\"Come si possono esplorare i 5 sensi tramite un alimento? 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