Characteristics of the solid or rheological state of a product, the combination of which can stimulate the mechanical receptors during tasting, particularly those located in the mouth.Note: This term refers solely to the objective attributes, not to the sensations produced, which are designated by

Negative attribute of virgin olive oil. Flavour of oil obtained from olives which have been collected with earth or mud on them and not washed.

Organisational structure, procedures, processes and resources needed to implement quality management.

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Joint effect or action of given substances in which the intensity of the organoleptic attributes resulting from the combination is in excess of the sum of the intensities of each attribute taken separately.

Describes a stimulus which lies above the absolute threshold.

Describes that which produces a perception that is influenced not only by the stimulus but also by our way of thinking and feeling.