organoleptic analysis

Jul. 23, 2024

Fustiness, Rancidity Are the Most Common Defects in World Competition Submissions

Defects prevent olive oil from qualifying as an extra virgin, while diminishing its taste and health benefits.

Mar. 20, 2023

Lab Test Would Define the Sensory Profile of Olive Oil by Analyzing Its Molecules

The goal is to add a laboratory analysis to the routine tests done by extra virgin olive oil tasting panels to confirm quality and determine organoleptic characteristics.

Oct. 24, 2022

Researchers in Spain Investigate Positive Organoleptic Attributes of EVOO

A study identifies new methods to better understand the "green fruity" and "ripe fruity" organoleptic profiles of extra virgin olive oil.

Jul. 19, 2022

A New Spectroscopy Method to Determine Bitterness and Pungency in Olive Oil

A new study shows that fluorescence excitation-emission matrices can be used to predict virgin olive oil organoleptic characteristics.

Dec. 1, 2021

Future Lies in Specialized, Sustainable Production, Deoleo CEO Says

According to Ignacio Silva, specialization is key to the survival of traditional producers, and the whole sector must modernize to thrive.

Feb. 26, 2020

Small Sampling in Sweden Spurs Debate on Tasting Panels

Sweden tested 21 brands that it suspected could be mislabeled and found most of them were. Producers and regulators are arguing over the survey's methods.

Feb. 7, 2018

Italian Court Quashes Lidl Italia Fine for Mislabeled Olive Oil

The German supermarket chain was found to be not negligent in mislabeling virgin olive oil as extra virgin.

Mar. 7, 2017

Spanish Bottlers Advised to Demand Taste Tests

Spanish bottling companies have been advised to request taste panel results along with the chemical analyses to ensure their products comply with standards.

Jan. 16, 2017

Second Olive Oil Sommelier Course Sold Out

The course will be held at the International Culinary Center February 4-10. The next one is scheduled for September.

Apr. 14, 2016

International Culinary Center to Offer Olive Oil Sommelier Certification

The new program's executive director, Curtis Cord and Dorothy Hamilton, the founder of the International Culinary Center, announced the joint project at the NYIOOC press conference today.

Apr. 4, 2016

Increased Attention on Olive Oil Volatile Compounds

Increased attention is being paid to the study of volatile compounds in virgin olive oil and their interactions with the sensory profile.

Nov. 23, 2015

Taste Panel App Digitizes Sensory Analyses

A new app promises to increase the accuracy, security and sustainability of olive oil taste testing.

Aug. 24, 2015

High Society: Chemists Recognize 9 Olive Oil Tasting Panels that Made the Grade

The American Oil Chemists' Society anointed 9 panels on its annual list of top tasters.

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Feb. 10, 2011

Quality Olive Oil a Taste Not Yet Acquired by Most Consumers

While experts consider bitterness and pungency characteristics of high-quality olive oils, many consumers seem to favor other attributes associated with olive oil defects.

Feb. 8, 2011

Kersten Wetenkamp, Der Feinschmecker's Olive Oil Connoisseur

Kersten Wetenkamp and his panel of judges are getting ready to rate 800 extra virgin olive oils from around the world for his magazine's venerable guide.

Feb. 1, 2011

Paul Vossen: Olive Oil Taste Panels Are Not The Problem

Producers of fresh oil from high quality fruit should be the only ones rewarded with a higher price and the designation of extra virgin.

Jan. 28, 2011

Group Says Olive Oil Tasting Panels Create "False Concern"

A group of olive oil associations sent a letter to the Spanish Ministry condemning “serious problems” arising from organoleptic analysis for the classification of olive oil.

Oct. 25, 2010

New U.S. Olive Oil Standards in Effect Today

Producers who choose to label their product "US Extra Virgin Olive Oil" may now begin the process of having it inspected and certified by the USDA.

Oct. 22, 2010

Olive Council Chemists Issue Latest Challenge to Davis Study Claims

The IOC Cemists Group says the Davis study advocated "methods that have not been proven to have any relationship with the quality or purity of olive oils."

Sep. 29, 2010

Leonardo Colavita and the UC Davis Olive Oil Report

"We've worked hard to make a name for ourselves. What do they think? That we're out to ruin our name, our brand for a little trick worth a few bucks?" Leonardo Colavita

Sep. 25, 2010

Making Sense of Olive Oil Testing

Liliana Scarafia from California's Agbiolab provides a perspective drawn from the UC Davis Study results that may be useful for retailers and buyers seeking to reduce the risk of mislabeled olive oil.

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