Please use this identifier to cite or link to this item: https://doi.org/10.21256/zhaw-1859
Title: Evaluation of the “harmony value” : a sensory method to discriminate the quality range within the category of EVOO
Authors : Bongartz, Annette
Popp, Martin
Schneller, Reinhard
Oberg, Dieter
Published in : Products From Olive Tree
Pages : 137
Pages to: 155
Editors of the parent work: Boskou, Dimitrios
Clodoveo, Maria Lisa
Publisher / Ed. Institution : InTech
Issue Date: 26-Oct-2016
License (according to publishing contract) : CC BY 3.0: Namensnennung 3.0 Unported
Type of review: Not specified
Language : English
Subjects : Olive oil; Sensory evaluation; Harmony-value
Subject (DDC) : 664: Food technology
Abstract: Besides a certain amount of relevant chemical parameters, objective quality of olive oil as well as consumer acceptance is depending mainly on its sensory characteristics. Referring to the EC Regulation 1833/2015 there exist different quality categories for olive oil, namely extra virgin, virgin and lampant. To belong to the category “extra virgin”olive oil (EVOO), an oil has to have a certain fruitiness (median > 0) and no defects (median = 0). This means, that all olive oils without defect have the same quality level (extra virgin) no matter what kind of sensory characteristics they show. Within EVOOs, type and width of the parameter values of sensory descriptors show a broad variety. In order to mark differences between sensory characteristics in olive oil, the German and the Swiss Olive Oil Panel (DOP and SOP) further developed the panel test (according to EC regulation 1833/2015) by extending their profile sheet with additional sensory parameters, e.g. the “harmony”-value [Oberg, Bongartz, 2013]. The evaluation and interpretation of the “harmony”-value of olive oils makes it possible to monitor and thereby discriminate the sensory quality within the range of EVOOs on the market. This is important for all stakeholders in the olive oil business, aiming to produce, sell, provide and buy EVOOs at different price (and quality) levels.
Departement: Life Sciences und Facility Management
Organisational Unit: Institute of Food and Beverage Innovation (ILGI)
Publication type: Book Part
DOI : 10.5772/64727
10.21256/zhaw-1859
ISBN: 978-953-51-2725-3
URI: https://digitalcollection.zhaw.ch/handle/11475/4183
Appears in Collections:Publikationen Life Sciences und Facility Management

Files in This Item:
File Description SizeFormat 
2016_Bongartz_Evaluation_Harmony_Value.pdf9.25 MBAdobe PDFThumbnail
View/Open


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.