System which identifies, evaluates and controls hazards which are significant for food safety.

Describes the attribute of a product which can stimulate the gustatory apparatus by awakening the sensations pertaining to one or more of the four primary tastes: sweet, salty, acid and bitter.

Negative attribute of virgin olive oil. Thick, pasty mouthfeel sensation produced by certain old oils.

Dry olive cake left over after extracting olive-pomace oil.

By-product comprising the residual olive paste left after processing which still contains a variable percentage of water and oil depending on whether pressing, two-phase centrifugation or three-phase centrifugation is the processing method employed. Pomace is usually used by the extraction industry

(Sense of taste) Sense whose receptors are located in the mouth, particularly on the tongue, and which are activated by various compounds in solution.