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Characteristics of the solid or rheological state of a product, the combination of which can stimulate the mechanical receptors during tasting, particularly those located in the mouth.
Note: This term refers solely to the objective attributes, not to the sensations produced, which are designated by general terms such as consistency, fibrousness, greasiness, etc.
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IOC NEWSLETTER 155
MADRID / 02.12.2020
Welcome, here are the latest news from the Executive Secretariat of the Olive International Olive Council, including stats on world market trends for olive oil and table olives, with information on prices per product...
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MADRID / 01.12.2020
The conclusion of the 112th session of the Council of Members
MADRID / 27.11.2020
The 112th session of the Council of Members of the International Olive Council has been concluded. The session was held entirely by videoconference from Monday 23 to Friday 27 November 2020. This is the second session in...
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