Product obtained from processing virgin olive oil.

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Minimum quantitative value of a stimulus or critical supra-threshold value of that stimulus at which an attraction or rejection response appears in relation to a neutral stimulus, for example, in the choice between a sugared solution and water.Note: A distinction should be drawn between an absolute

Maximum value of a stimulus above which an increase in intensity is not perceived.

Minimum threshold of a sensory stimulus which gives rise to a perceptible difference in the intensity of the sensation.

Criterion which separates acceptability from unacceptability.

Minimum value of a sensory stimulus which gives rise to:- the appearance of a sensation (stimulus threshold or detection threshold);or- the identification of the sensation (recognition threshold).