Atributo negativo del aceite de oliva virgen. Flavor que se produce en el aceite durante un envasado hermético y excesivamente prolongado, particularmente en hojalata, que es atribuido a la formación de 2-6 nonadienal.
Organoleptic and physicochemical proficiency tests
Madrid / 14.05.2021
Every year, the IOC holds intercomparison trials for physico-chemical and sensory analysis. Several laboratories took part in the most recent intercomparison trial for the period 1 December 2021 to 30 November 2022....
MADRID / 13.05.2021
The pandemic has not stopped the Executive Secretariat from meeting its objectives, even as the institutional schedule has intensified in recent weeks. The agenda for 2021 is now live, including 50 working days of online...