The tasting oils. Virgin olive oil. Organoleptic and sensory analysis.

Title in original language: 

La cata de aceites. Aceite de oliva virgen. Características organolépticas y análisis sensorial.

Sector: 

Oil & Fat

Category: 

Quality & Safety

Description: 

In this book you will find the basis of the quality of virgin olive oils both from an analytical and sensorial point of view, from complex laboratory technologies to simply helping us know, after a simple regulated procedure, what are behind the aromas and the tastes of the olive juice.

Target groups: 

Students

Training Formats: 

PDF file

Keywords: 

Olive oil; Product characteristics; Organoleptic quality

Language: 

Spanish

Last name: 

José Manuel Moreno Rojas

Organisation: 

IFAPA

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