What makes a great Avocado Oil Mayonnaise

High-quality Avocado Oil Mayonnaise coats the mouth with a creamy texture that is rich and smooth. There’s a moderately long length of dissolve with slight astringency. It may cause the mouth might pucker slightly.

The aroma and flavor profile leads with moderate egg and neutral oil intensity. There is low vinegar or lemon. Very low intensity of mustard may be noted and this adds to overall quality if present.

The taste profile is low to moderate salt and sour, followed by lower sweetness. There may be slight bitter.

The mayonnaise is shiny and thick with a yellow and/or ivory color.

It spreads readily on a piece of white bread and the flavor of the mayonnaise comes through. Its taste profile is expected to change slightly depending on the sweetness of the bread, but it should not be overly salty or sour. It adheres to the bread and, according to style, may be absorbed by the bread or sit on top.

Tasting terms

  • richness

    Associated with creamy and dense mouthfeel; often evident in products containing significant amounts of butter or cream. Example: Alfredo sauce, coffee and super premium ice cream can be described as rich.

  • 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.

  • flavor intensity

    A measurement of the strength of a flavor in a particular food. Example: High-quality chocolate will have high cocoa flavor intensity.