ISHS Acta Horticulturae 474: III International Symposium on Olive Growing
SENSORY CONTROL OF OLIVE OIL |
| Authors: | C. Tzia, E. Touzopoulou, S. Kontou |
| Keywords: | olive oil, sensory evaluation, volatile compounds, consumer preference |
| DOI: | 10.17660/ActaHortic.1999.474.137 |
| Abstract:
Olive oil is unique among vegetable oils because it can be consumed without any refining treatment. Virgin olive oil has pleasant flavor and odor. EC Reg. 2568/91(183/93) requires a sensory analysis of olive oil by a taste panel. In 1994, the COI revised the methodology proposing a procedure based on a 4-point scale, where the oil is classified as extra virgin, virgin, ordinary virgin oil or virgin lampante olive oil. | |
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