What are the negative attributes of Olive Oil that could be detected in an Olive Oil sampling?
There are many negative characteristics that we can detect in Olive Oil sampling. The most usual are mentioned below: Taggo: An Olive Oil can rancid, by taking the flavor of the ground and earth when it comes for a long time in contact with the air. Oinwdes: A flavor that reminds us of wine or vinegar. Metal: Characteristic flavor that reminds us of medal. Atrochado: Characteristic flavor that olives have gained when stored in bags for a long time in fields or in the oil-press. Mourga: when the Olive Oil has been in contact with the sediment of the reservoirs. 6. What is acidity? Acidity is one of the valuation and ranking indicators for Olive Oil. Usually, it is expressed in percentage (i.e. Extra Virgin Olive Oil holds an acidity 0 – 0,8%) and represents the percentage of the free fatty acids. In Extra Virgin Olive Oil, free acidity conveyed in oleic acid is at its the highest 0,8g per 100g. Acidity is due to various factors, like the way of harvesting and storing of the fruit, its m
