The Turkish Food Codex Olive Oil and Pomace Oil Analysis Methods Regulation (Regulation No: 2014/53), published by the Ministry of Food, Agriculture and Livestock, presents a methodology for determining and grouping the criteria needed to evaluate the flavor characteristics of natural olive oil (Annex 11 Determination of sensory characteristics of natural olive oils).
The analysis method in question is only applied to natural olive oils. The results obtained are used by a panel of tasters selected, trained, and observed to group or label such oils according to their size, flavor (fruit characteristics), and other positive characteristics. Meanwhile, this analysis method complies with the standards prepared by the International Olive Council, headquartered in Madrid.
After olive oil is grouped according to its various characteristics, quality control processes are carried out in terms of health and nutrition, adulteration, and sensory aspects. The physical and chemical properties of olive oil vary depending on various factors such as the type of olive grown, climate and soil conditions, the ripening level of the olive, and the methods used in olive oil production. Adulteration damages these properties of olive oil.
In the test, analysis, measurement and evaluation studies carried out in our organization, national and international standards and applicable legal regulations are complied with and reliable and impartial results are obtained. These studies are based on the latest technological equipment, trained and experienced staff and modern methods. Among the numerous tests performed in this context, there are also services for the determination of sensory characteristics.
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