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Qualifie la sensation olfacto-gustative, avec prédominance d’acides généralement d’origine fermentative, ainsi que les produits alimentaires qui produisent cette sensation.
Certains facteurs contribuant à cette sensation sont liés au processus de fermentation, par exemple acétique ou lactique, d’un produit alimentaire.
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Meeting of experts on table olives
Madrid / 22.01.2021
On 27 January 2021, a group of officially appointed experts on table olives will meet by videoconference. Simultaneous interpretation will be provided in English, French, Italian and Spanish. From 10.00 to 12.00, the group...
The Mediterranean diet is good for bone health
Madrid / 19.01.2021
Olive oil prices – January 2021
Madrid / 14.01.2021
To contribute to our readers knowledge on international market matters, the Executive Secretariat publishes a monthly report on changes in producer prices of extra virgin olive oil, refined olive oil and refined olive pomace...
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