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Evaluation of the "Harmony Value": A Sensory Method to Discriminate the Quality Range within the Category of EVOO
[chapter]
2016
Products from Olive Tree
Besides a certain amount of relevant chemical parameters, objective quality of olive oil as well as consumer acceptance are depending mainly on its sensory characteristics. Referring to the EC Regulation 1833/2015, there exist different quality categories for olive oil, namely extra virgin, virgin and lampant. To belong to the category "extra virgin"olive oil (EVOO), an oil has to have a certain fruitiness (median > 0) and no defects (median = 0). This means that all olive oils without defect
doi:10.5772/64727
fatcat:o5m3mirasvd7danq5wpy5x4ply