Chapters authored
Harmony (QHV): Practical Experiences with an Additional Sensory Criterion for the Quality Assessment of the Grade “Extra Virgin Olive Oil”
Well over 100 laboratories and tester groups worldwide check about 2,4 Mio tons of olive oil according to the Reg. (EWG) 2568/91 in its actual version or according to the method COI/T20 Doc.No.15. Pursuant to the regulation around 50% is EVOO. In order to evaluate these versatile typical sensory characteristics, the additional criterion “Quantified Harmony Value” (QHV) was developed. The QHV assessment is evaluated for all EVOO with special focus on the mass market. The method is based on the relationship of smell to taste and the interplay with the attributes such as bitter and pungent, on the cleanliness of all attributes and flavor, on the evaluation of complexity and persistency. All these findings play an important role in olive oil competitions—organized exclusively for a small number of premium products. But the higher the quality, the lower the quantity. Therefore, large quantities of EVOO need as well objective differentiations. But for the largest share of EVOO produced for millions of consumers, there are officially no distinguishing criteria. The additional criteria QHV close this gap and make it objectively possible to discriminate all oils in the EVOO category at commercial level. The study at hand explains the relevant method and shows the positive development of the last 10 years using the example of the importing country Germany.
Part of the book: Olive Cultivation