OpenLegislation

Division 9 PROCEDURE FOR THE ORGANOLEPTIC ASSESSMENT AND CLASSIFICATION OF VIRGIN OLIVE OILF1

United Kingdom

Original text. Later amendments are not shown.

F2Figure 1

PROFILE SHEET FOR VIRGIN OLIVE OIL

Intensity of perception of defects
Fusty/muddy sediment
Musty/humid/earthy

Winey/vinegary

acid/sour

Frostbitten olives

(wet wood)

Rancid
Other negative attributes:
Descriptor:

Metallic □ Dry hay □ Grubby □ Rough□

Brine □ Heated or burnt □ Vegetable water□

Esparto □ Cucumber □ Greasy□

Intensity of perception of positive attributes
Fruity
Green□ Ripe□
Bitter
Pungent
Name of taster: Taster code:
Sample code: Signature:
Date:
Comments:
  1. 9.1Tasting technique
  2. 9.2Use of the profile sheet by tasters
  3. 9.3Use of the data by the panel leaders
  4. 9.4Classification of the oil
  5. 9.5Criteria for the acceptance and rejection of duplicates

Annotations

Textual amendments

F1

Substituted by Commission Implementing Regulation (EU) No 1348/2013 of 16 December 2013 amending Regulation (EEC) No 2568/91 on the characteristics of olive oil and olive-residue oil and on the relevant methods of analysis.

F2

Substituted by Commission Implementing Regulation (EU) 2015/1833 of 12 October 2015 amending Regulation (EEC) No 2568/91 on the characteristics of olive oil and olive-residue oil and on the relevant methods of analysis.