GD060102 1604-55 (En) Oil LIVA DIAMOND (En).pdfTesting! Cert.!No.!921! •...
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Testing Cert. No. 921 • Sensory evaluation of virgin olive oil has been conducted according to the International Olive Council testing method COI/T.20/Doc. No 15/Rev. 5/2012 and subsequent amendments. • This certificate refers solely to the sample tested, and may not be published and/or reproduced, in whole or in part, without the written approval of the laboratory. • The results have NOT been obtained by subcontractors. GD060102#0121/6/2012I.M./0105/09/2013#B.Δ. page 1 από 1 Kalamata Olive Oil Taste Laboratory Technological Educational Institute of Peloponnese Antikalamos 241 00 Kalamata Greece VIRGIN OLIVE OIL SENSORY ANALYSIS REPORT CUSTOMER DETAILS OLIVE OIL SAMPLE DETAILS Name: Nikolaos Krimnianiotis Sample Code: 160455 Address: S. Petroula 3, Ano Liosia, GR13341 Received Date: 11.04.2016 Tel.: +30 6944 543 198 Submission Conditions: glass container, 2 x 250 ml Email: [email protected] Analysis Date: 16.04.2016 Sample Name: Olive Oil LIVA DIAMOND OLIVE OIL SENSORY ANALYSIS Attribute intensity values are rated between zero and ten. Median values are reported for defects, fruitiness, bitterness and pungency. Defects: none Fruity: 3.5 Bitter: 2.0 Pungent: 3.6 Grade 1 : Extra Virgin Olive Oil Intensity of Attributes: Medium fruitiness Delicate bitterness Medium pungency Issue Date: 17.04.2016 Dr. Vasilis Demopoulos Laboratory Director/Panel Leader 1 Grades of Olive Oil (median scores) according to Commission Regulation (EEC) No 2568/1991 and subsequent amendments Defects = 0.0 and Intensity of Fruitiness > 0.0 Extra virgin Defects ≤ 3.5 and Intensity of Fruitiness > 0.0 Virgin Defects > 3.5 or Intensity of Fruitiness = 0.0 and Defects < 3.5 Lampante 0.0 0.0 0.0 0.0 0.0 0.0 3.5 2.0 3.6 0 1 2 3 4 5 6 7 8 9 10 Fusty/Muddy Musty Winey Frostbiien/Wet Wood Rancid Other Fruity Biier Pungent 160455
Transcript of GD060102 1604-55 (En) Oil LIVA DIAMOND (En).pdfTesting! Cert.!No.!921! •...
Testing
Cert. No. 921
• Sensory evaluation of virgin olive oil has been conducted according to the International Olive Council testing method COI/T.20/Doc. No 15/Rev. 5/2012 and subsequent amendments. • This certificate refers solely to the sample tested, and may not be published and/or reproduced, in whole or in part, without the written approval of the laboratory.
• The results have NOT been obtained by subcontractors.
GD060102#01-‐21/6/2012-‐I.M./01-‐05/09/2013#B.Δ. page 1 από 1
Kalamata Olive Oil Taste Laboratory Technological Educational Institute of Peloponnese Antikalamos 241 00 Kalamata Greece t: +30 27210 45304 f: +30 27210 45305 e: [email protected]; [email protected] w: www.tasting.teikal.gr
V I R G I N O L I V E O I L S E N S O R Y A N A L Y S I S R E P O R T
C U S T O M E R D E T A I L S O L I V E O I L S A M P L E D E T A I L S Name: Nikolaos Krimnianiotis Sample Code: 1604-‐55 Address: S. Petroula 3, Ano Liosia, GR-‐13341 Received Date: 11.04.2016 Tel.: +30 6944 543 198 Submission Conditions: glass container, 2 x 250 ml Email: [email protected] Analysis Date: 16.04.2016 Sample Name: Olive Oil LIVA DIAMOND
O L I V E O I L S E N S O R Y A N A L Y S I S Attribute intensity values are rated between zero and ten. Median values are reported for defects, fruitiness, bitterness and pungency.
Defects: none Fruity: 3.5 Bitter: 2.0 Pungent: 3.6
Grade1: Extra Virgin Olive Oil Intensity of Attributes: Medium fruitiness Delicate bitterness Medium pungency
Issue Date: 17.04.2016
Dr. Vasilis Demopoulos Laboratory Director/Panel Leader
1Grades of Olive Oil (median scores) according to Commission Regulation (EEC) No 2568/1991 and subsequent amendments
Defects = 0.0 and Intensity of Fruitiness > 0.0 Extra virgin
Defects ≤ 3.5 and Intensity of Fruitiness > 0.0 Virgin
Defects > 3.5 or Intensity of Fruitiness = 0.0 and Defects < 3.5 Lampante
0.0 0.0 0.0 0.0 0.0 0.0
3.5
2.0
3.6
0 1 2 3 4 5 6 7 8 9
10
Fusty/Muddy Musty Winey Frostbiien/Wet Wood
Rancid Other Fruity Biier Pungent
1604-‐55
