# Commission Implementing Regulation (EU) No 579/2013 of 17 June 2013 entering a name in the register of protected designations of origin and protected geographical indications [Pasas de Málaga (PDO)], Division: Organoleptic characteristics

Extent: E+W+S+N.I.

The raisins retain the characteristic muscat flavour of the grapes from which they are produced: In the OIV Descriptor List the characteristic ‘particular flavour’ is graded as follows: 1 = none, 2 = muscat, 3 = foxy, 4 = herbaceous, 5 = other flavour; Muscat of Alexandria is classed as 2 and it is this variety of Muscat that is the OIV reference for this grade.
The muscat flavour is enhanced by an intense retronasal aroma dominated by the following terpenols: a-terpineol (aromatic herbs), linalol (rose), geraniol (geranium) and b-citronelol (citrus).
The degree of acidity, as indicated above, helps to create a specific sweet-sour balance.
The medium size, degree of moisture and Brix value give the raisins an elastic, flexible quality; the pulp feels fleshy and juicy in the mouth, tactile sensations which are not at all like the dry, inelastic feel dried fruit often has.

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Source: https://www.legislation.gov.uk/eur/2013/579/annex/II/division/SINGLE/division/3/division/3.2/division/4 (the official version)
Page: https://openlegislation.uk/eu-regulation-2013-579/annex-II/division-SINGLE/division-3/division-3.2/division-4
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.