INSTRUMENTALISATION OF SENSORY ANALYSIS OF OLIVE OIL: INSTRUMENTAL TASTING (2/2) (Q3179733): Difference between revisions
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(Created claim: summary (P836): Olive oil is a key product in the Mediterranean diet and of great importance in the socio-economic fabric of olive oil producing countries. Its health benefits and excellent culinary attributes are highly known, and determine its competitiveness in the national and international market. Thus, a competitive olive oil must have an excellent quality, which is determined by its organoleptic properties, that is, the set of sensations detectable by th...) |
(Changed label, description and/or aliases in en: translated_label) |
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INSTRUMENTALISATION OF SENSORY ANALYSIS OF OLIVE OIL: INSTRUMENTAL TASTING (2/2) | |||
Revision as of 18:21, 12 October 2021
Project Q3179733 in Spain
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | INSTRUMENTALISATION OF SENSORY ANALYSIS OF OLIVE OIL: INSTRUMENTAL TASTING (2/2) |
Project Q3179733 in Spain |
Statements
202,925.6 Euro
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253,657.0 Euro
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80.0 percent
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1 May 2019
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1 May 2022
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LABORATORIO AGROALIMENTARIO INDUSTRIAL S.L.
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38°19'12.72"N, 6°46'16.82"W
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06070
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El aceite de oliva es un producto clave en la dieta mediterránea y de gran importancia en el tejido socioeconómico de los países productores del aceite de oliva. Sus beneficios en la salud y sus excelentes atributos culinarios son altamente conocidos, y determinan su competitividad en el mercado nacional e internacional. Así pues, un aceite de oliva competitivo debe poseer una excelente calidad, que viene determinada por sus propiedades organolépticas, esto es, el conjunto de sensaciones detectables por los sentidos, principalmente olor y sabor._x000D_ Hasta el momento, las propiedades organolépticas del aceite se determinan única y exclusivamente por los paneles de cata compuestos por expertos bien preparados y homologados por los organismos competentes. Los paneles de cata, aunque se consideran como el método más fiable para la categorización organoléptica de los aceites, conllevan una serie de problemas y dificultades, como son la incapacidad para dar abasto con la enorme cantidad de muestras que se tienen que degustar durante una campaña de aceitunas, altos costes, lentitud, errores debido a la subjetividad etc._x000D_ Por esta razón, el consorcio de las empresas ACESUR e INDLAB con la participación de la Universidad de Córdoba, han decidido desarrollar el proyecto EasyTASTE con el objetivo de impulsar, validar e implantar un método instrumental que complemente al panel de cata, definido en el reglamento de calidad del aceite de oliva, para la categorización organoléptica de los aceites de oliva. Los resultados de este proyecto revolucionarán el sector del aceite de oliva dándole un nuevo impulso en el incremento de la calidad del producto y competitividad entre los productores. El consumidor final tendrá la posibilidad de distinguir y pagar según la calidad del aceite, y las empresas que participan en el consorcio incrementarán su competitividad en el mercado debido a la eficacia y los bajos costes de este nuevo instrumento de categorización de los aceites. (Spanish)
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Olive oil is a key product in the Mediterranean diet and of great importance in the socio-economic fabric of olive oil producing countries. Its health benefits and excellent culinary attributes are highly known, and determine its competitiveness in the national and international market. Thus, a competitive olive oil must have an excellent quality, which is determined by its organoleptic properties, that is, the set of sensations detectable by the senses, mainly smell and taste._x000D_ So far, the organoleptic properties of the oil are determined solely and exclusively by the tasting panels composed of experts well prepared and approved by the competent bodies. Tasting panels, although considered to be the most reliable method for organoleptic categorisation of oils, involve a number of problems and difficulties, such as the inability to supply the enormous amount of samples to be tasted during an olive season, high costs, slowness, errors due to subjectivity etc._x000D_ For this reason, the consortium of ACESUR and INDLAB companies, with the participation of the University of Córdoba, have decided to develop the EasyTASTE project with the aim of promoting, validating and implementing an instrumental method that complements the tasting panel, defined in the olive oil quality regulation, for the organoleptic categorisation of olive oils. The results of this project will revolutionise the olive oil sector by giving it a new impetus in increasing product quality and competitiveness among producers. The final consumer will have the possibility to distinguish and pay according to the quality of the oil, and the companies participating in the consortium will increase their competitiveness in the market due to the efficiency and low costs of this new oil categorisation tool. (English)
12 October 2021
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Jerez de los Caballeros
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Identifiers
IDI-20190724
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