This is what BIOFACH and VIVANESS 2019 had to offer.
Olive Oil Profiling: About Taste, Quality, and Geographic Origin!
„Extra virgin“ - this most appreciated quality of olive oil among consumers stands for most gentle production technology and absence of sensory defects. However, within the class of „extra virgin“ olive oils quite a large number of sensory impressions can be experienced, such as fruity, pungent or bitter tastes. And still the term „extra virgin“ is used too often for oils of that do not fulfill the required high standards. But high quality and even sensory impressions can nowadays be verified with analytical methods and scientifically explained. For instance, clear correlations between bitter and pungent flavors and the anti-oxidant content, which is important for the positive effect of an olive oil on well-being, could be established. New analytical methods summarize all these parameters into a digital ingredient fingerprint, which also provides information about the geographic origin.
--- Date: 14.02.2019 Time: 16:00 - 16:45 Location: Experience the World of OLIVE OIL, hall 4 stand 4-149