I.O.O.C.

METHODS ADOPTED BY THE INTERNATIONAL OLIVE OIL COUNCIL FOR CHEMICAL ANALYSIS OF OLIVE OILS AND OLIVE-POMACE OILS

	Trade standard applying to olive oils and olive-pomace oils
	Resolution No RES-1/94-V/06 on the trade standard applying to olive oils and olive-pomace oils
	Resolution No RES-1/93-IV/05 on the detection of polycyclic aromatic hydrocarbons in edible olive oils and olive-pomace oils
	Determination of the composition and content of sterols by capillary-column gas chromatography
	Determination of stigmastadienes in vegetable oils
	Determination of sterenes in refined vegetable oils
	Determination of trans unsaturated fatty acids by capillary column gas chromatography
	Determination of wax content by capillary column gas chromatography
	spectrophotometric investigation in the ultraviolet
	Determination of the difference between actual and theoretical content of triacyglycerols with ecn 42
	Determination of the difference between actual and theoretical content of triacyglycerols with ecn 42
	Determination of aliphatic alcohols content by capillary gas chromatography

 
ORGANOLEPTIC ASSESSMENT OF VIRGIN OLIVE OIL

	RESOLUTION No. RES-3/75-IV/96 revised method for the organoleptic assessment of virgin olive oil
	SENSORY ANALYSIS OF OLIVE OIL STANDARD sensory analysis: general basic vocabulary
	SENSORY ANALYSIS OF OLIVE OIL STANDARD glass for oil tasting
	SENSORY ANALYSIS OF OLIVE OIL STANDARD guide for the installation of a test room
	SENSORY ANALYSIS OF OLIVE OIL STANDARD general methodology for the organoleptic assessment of virgin olive oil
	SENSORY ANALYSIS OF OLIVE OIL STANDARD guide for the selection, training and monitoring of skilled virgin olive oil tasters
	SENSORY ANALYSIS OF OLIVE OIL METHOD organoleptic assessment of virgin olive oil
	METHOD FOR THE ORGANOLEPTIC ASSESSMENT OF EXTRA VIRGIN OLIVE OIL APPLYING TO USE A DESIGNATION OF ORIGIN