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(sabor) Atributo negativo del aceite de oliva virgen. Flavor adquirido por el aceite a causa de un contacto prolongado con aguas de vegetación que han sufrido procesos de fermentación.
Subproducto constituido por el agua de vegetación de las aceitunas y el agua añadida durante la elaboración del aceite. En función del sistema de elaboración, presión o centrifugación contiene un porcentaje variable de materias sólidas procedentes de la pasta. El alpechín puede ser explotado por la industria para la extracción de componentes menores hidrosolubles y utilizado conforme a la legislación de cada país o a la legislación nacional.
Last Posts
THIRD WORKSHOP ON THE HARMONISATION OF IOC-RECOGNISED PANELS
Madrid, Spain / 29.09.2022
The Standardisation and Research Unit held the third workshop to harmonise tasting panels with IOC-recognition from 14 to 16 September 2022. As per its programme of activities for 2022, the Standardisation and Research Unit...
4th Yale International Symposium on Olive Oil and Health
Roma, Italia / 28.09.2022
The fourth edition of the Yale International Symposium on Olive Oil and Health was held in Rome (Italy) from 15-18 September 2022. The event was hosted by the Yale School of Public Health, the University of Rome Tor Vergata,...
IOC expert meeting on the organoleptic assessment of virgin olive oils
On 20 and 21 September 2022, the Standardisation and Research Unit held a videoconference for 40 experts on the organoleptic assessment of virgin olive oils, the majority of whom were panel leaders from around the world....
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