texture (3)

12.04.2019

Ensemble des caractéristiques de l’état solide ou rhéologique d’un produit alimentaire capable de stimuler les mécano-récepteurs, lors de la dégustation, et notamment ceux situés dans la région buccale.Note : Ce terme s’applique uniquement aux propriétés objectives et non aux sensations produites et qui sont désignées par des termes généraux, tels que consistance, fibrosité, onctuosité, etc.

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Experts group on organoleptic assessment

Madrid / 22.09.2020

Around 40 experts took part in a videoconference meeting on the organoleptic assessment of virgin olive oils on 16 and 17 September 2020. The experts discussed topics of interest to the sector, including the latest methods...

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IOC experts on organoleptic assesment

MADRID / 14.09.2020

Around 30 experts from IOC member countries will take part in a meeting on the organoleptic assessment of virgin olive oils on 16 and 17 September 2020. The meeting will be held by videoconference at IOC headquarters in...

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The world olive oil market in one click

/ 09.09.2020

The latest prices on the world olive oil market can be found on the IOC website under the Economic and Promotion Unit tab. These figures are recorded by the statistics department at the Executive Secretariat and cover the...

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