degustatore

Degustatore is a professional who conducts degustazioni, or tastings, of foods and beverages to evaluate sensory properties. In Italian usage, the term covers individuals who assess aroma, flavor, texture, appearance, and aftertaste, as well as overall quality and consistency. Degustatori work in production, quality control, product development, and marketing across sectors such as wine, spirits, coffee, chocolate, and other foods.

Etymology: from degustare, to taste, derived from Latin degustare. The noun degustatore denotes a person who tastes and judges products.

Duties and settings: they perform structured tastings using standardized protocols, record sensory descriptors, detect defects, and compare batches or vintages. They may be employed in laboratories, wineries, roasteries, confectioneries, or sensory panels. The role frequently overlaps with that of a sommelier, sensory analyst, or quality-control specialist, depending on context.

Training and qualifications: careers typically require knowledge of food and beverage science, gastronomy, or hospitality. Training often includes courses in sensory analysis, flavor vocabulary, calibration sessions, and practice with blind tastings. Certifications exist in sensory analysis or wine tasting from various institutions, but there is no universal credential recognized across all sectors or countries.

See also: sensory analysis, degustazione, sommelier, wine tasting.