Negative attribute of virgin olive oil. Characteristic flavour of oils caused by excessive and/or prolonged heating during processing, particularly when the paste is thermally mixed, if this is done under unsuitable thermal conditions.

Tactile sensation perceived in the mouth which gives a degree of density, viscosity, consistency or compactness to a product.

Introduction or occurrence of a contaminant in food or a food environment.

Any biological or chemical agent, foreign matter or other substance not intentionally added to food which may compromise food safety or suitability.

Negative attribute of virgin olive oil. Flavour produced when an oil is hermetically packed for too long, particularly in tin containers, and which is attributed to the formation of 2,6 nonadienal.

Result of the interaction of a combination of stimuli in such a way that each one is perceived with less intensity than if it acted alone.