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Describes the olfactory–gustatory sensation in which acids generally produced by fermentation are predominant, as well as the foodstuffs that produce this sensation.
Some factors that contribute to this sensation are related to the fermentation, for example the lactic or acetic fermentation, of a food product.
Last Posts
Olive Sector Statistics – March 2025
MADRID, SPAIN / 16.04.2025
Welcome to the IOC, the only intergovernmental organisation in the world to bring together all the stakeholders involved in the production and consumption of olive oil and table olives. Here you’ll find an overview of the...
IOC PhD Scholarships: Supporting Research in the Olive Sector (2025–2029)
As part of its technical cooperation and training programme, the International Olive Council (IOC) will award four PhD scholarships for the 2025–2029 academic period. These scholarships are open to nationals of IOC member...
Syria Expresses Interest in Rejoining the IOC
MADRID, SPAIN / 16.04.2025
On 9 April 2025, the Executive Director of the International Olive Council (IOC), Jaime Lillo, welcomed the Ambassador of Syria, H.E. Dr Abdullah Hallak, to the Organisation’s headquarters. The meeting was also attended by...
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