PDO Oliva de Mallorca edits a Guide for Sensory Evaluation

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In this regard, the company stressed that this product has differential characteristics (bitterness, creaminess and aroma), which are due to soil and climate factors specific to Mallorca, which have forced adaptation sensory characteristics of olive trees, resulting in “unique characteristic of Mallorca’s olive”.

One of the fundamental tasks of the Regulatory Council of PDO Oliva de Mallorca is to promote the quality of this product, ensuring compliance with its regulations and its certification.

To corroborate this knowledge with scientific basis, the Governing Council requested the collaboration of the Ministry of Agriculture and the Balearic UIB, that a year later designed a “rigorous” method of sensory analysis for testing and certificating the product corresponding to the PDO Oliva de Mallorca.

This method includes three phases (visual, tactile and gustatory) and its objective is to verify that the product sold has certain physicochemical and sensory characteristics.

PDO Oliva de Mallorca edits a Guide for Sensory Evaluation, 5.3 out of 10 based on 71 ratings

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