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Insieme delle caratteristiche dello stato solido o reologico di un prodotto alimentare, capace di stimolare i recettori meccanici durante l’assaggio, specie quelli situati nella cavità orale.
Nota: Questo termine si riferisce soltanto alle proprietà oggettive e non alle sensazioni prodotte e che si designano con termini generali, quali consistenza, fibrosità, untuosità ecc.
Last Posts
IOC hosts 2nd Olive Oil World Congress presentation
MADRID, SPAIN / 04.02.2026
The International Olive Council (IOC) hosted a presentation of the second edition of the Olive Oil World Congress (OOWC) at its headquarters in Madrid on 4 February 2026, as part of efforts to strengthen the event’s...
Olive oil diplomacy: Embassies sample excellence at the IOC
MADRID, SPAIN / 03.02.2026
The International Olive Council (IOC) welcomed today a group of agricultural counsellors from several European embassies in Madrid for a dedicated virgin olive oil tasting session at its headquarters. The event was held at...
IOC Joins VI AOVE Forum Internacional
ALICANTE, SPAIN / 29.01.2026
Highlighting mediterranean cooperation in the olive sector The International Olive Council (IOC) is taking part in the VI AOVE Fórum Internacional – Fira de Tots Sants de Cocentaina, a key event promoting...
