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Virgin olive oil is the fat of choice in the Mediterranean Diet, due to its unique sensory characteristics and the health benefits that its consumption brings. Its richness in mono and polyunsaturated fatty acids, fat-soluble vitamins and antioxidant and bioactive compounds make this product a functional food with health claims recognised by the EU (COMMISSION REGULATION (EU) No 432/2012 of 16 May 2012).

The various commercial types of olive oil are defined on the basis of their quality. The quality of virgin olive oil is assessed not only by chemical parameters but also by sensory analysis carried out by panels of tasters trained for this purpose. The methodologies used are defined by the EU (COMMISSION IMPLEMENTING REGULATION (EU) 2022/2105 of 29 July 2022).

Goals

The overall objective of this course is to provide the basic knowledge necessary for the sensory analysis of food and its application to the specific case of testing virgin olive oils.

  • Contents

    1st Session

Recipients

Students and general public interested in the topic.

Requirements

Open to all interested parties, no prior knowledge is necessary.

Applications

Closing date - August 30, 2023


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Coordination and Trainers

- Susana Ferreira Dias

- Ana Carrilho (Esporão Azeites; representative of Portugal in the group of experts in sensory analysis of virgin olive oil of the International Olive Oil Council)

- Paula Vasconcelos (ISA; LET coordinator)

Entities and Partners

- Esporão Olive Oils

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