Division 3.1.1 Other negative attributesF1F2
United Kingdom
| Heated or Burnt | Characteristic flavour of oils caused by excessive and/or prolonged heating during processing, particularly when the paste is thermally mixed, if this is done under unsuitable thermal conditions. |
| Hay-wood | Characteristic flavour of certain oils produced from olives that have dried out. |
| Rough | Thick, pasty mouthfeel sensation produced by certain old oils. |
| Greasy | Flavour of oil reminiscent of that of diesel oil, grease or mineral oil. |
| Vegetable water | Flavour acquired by the oil as a result of prolonged contact with vegetable water which has undergone fermentation processes. |
| Brine | Flavour of oil extracted from olives which have been preserved in brine. |
| Metallic | Flavour that is reminiscent of metals. It is characteristic of oil which has been in prolonged contact with metallic surfaces during crushing, mixing, pressing or storage. |
| Esparto | Characteristic flavour of oil obtained from olives pressed in new esparto mats. The flavour may differ depending on whether the mats are made of green esparto or dried esparto. |
| Grubby | Flavour of oil obtained from olives which have been heavily attacked by the grubs of the olive fly ( Bactrocera oleae ). |
| Cucumber | Flavour produced when an oil is hermetically packed for too long, particularly in tin containers, and which is attributed to the formation of 2,6 nonadienal. |
Annotations
Textual amendments
- F1
- F2