Grasas y Aceites, Vol 45, No 1-2 (1994)

Implications for the future and recommendations for modifications to current regulations concerning virgin olive oil


https://doi.org/10.3989/gya.1994.v45.i1-2.971

Claudio Peri
DISTAM - University of Milan, Italy

Cristina Rastelli
DISTAM - University of Milan, Italy

Abstract


The main conclusions of the FLAIR project can be summarized as follows:
1. The sensory wheel set up by the FLAIR team is proposed as a European standard to evaluate the sensory profile of extra virgin olive oil.
2. Preference studies demonstrate that the sensory profile of extra virgin olive oil should be optimized as a function of consumer expectations. Once a sensory profile has been selected, it must be used as a reference for product standardization.
3. Sensory analysis cannot be used as a legal tool for evaluating the quality or the origin of extra virgin olive oils. It is suggested that a sensory test can only be used as a legal tool if it is applied to assess the absence of defects. This implies a modification of the COI test.
4. The Good Manufacturing Practices set up by the Flair team are proposed as a European standard for process control and quality system certification.
5. Nutritional studies demonstrate that extra virgin olive oil has a noticeable in vivo antioxidant activity. This activity is related to the tocopherols and phenols content of oil and is highly varietydependent.

Keywords


FLAIR Project; Virgin olive oil

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