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Combination of perceptions of taste, smell, tactile and kinaesthetic stimuli enabling an assessor to identify a food and to establish a criterion with varying degrees of acceptance or rejection.
Last Posts
PRESS CONFERENCE FOR 23rd MARIO SOLINAS QUALITY AWARD
MADRID, SPAIN / 01.06.2023
This week on the Olive Health Information System website, the newsletter of the University of Navarra and the IOC dedicated to health
Olive oil has been recognized as a fundamental component of the Mediterranean diet due to its various health benefits. The first article we have selected this week delves into the underlying mechanisms that explain some of...
PRESENTATION OF THE IOC-PANEL PLATFORM
JAEN, SPAIN / 29.05.2023
The sensory analysis platform used by the International Olive Council (IOC) was presented by the Fundación del Olivar on 11 May 2023, within the framework of the 21st edition of the International Fair of the Olive Oil and...
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