Metodologia per a l'avaluació sensorial de l'oli d'oliva verge

Authors

  • M. Paz Romero Fabregat

Abstract

Uses of sensorial evaluation to the olive oil industry are several, from the commercial classification of oils, in company quality control, decision amongst different producers or traders, to the technical characterisation of the product. Three types of sensorial tests exist: discriminator (to quantify technically a character), descriptive (to quantify technically a group of attributes) and hedonic (to set preferences by consumers). Assessment of olive oil requires also a common language to describe sensations, which is defined by the EU legislation, and a test team of particularly trained people.Due to the very nature of oil, only one test can be done at once.

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Published

2008-07-18

How to Cite

Romero Fabregat, M. P. (2008). Metodologia per a l’avaluació sensorial de l’oli d’oliva verge. TECA: Tecnologia I Ciència Dels Aliments, 26–31. Retrieved from https://revistes.iec.cat/index.php/TECA/article/view/38171.001

Issue

Núm. 12 : maig 2008

Section

Technology

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