Sensory Features of Chianti Classico DOP Olive Oil
Chemical characteristics
- Acidity (expressed in oleic acid): max. 0.5%;
- Number of peroxides: max. 12 (mEq of oxygen);
- Extinction at ultraviolet K232: max. 2.1 and K270: max. 0.2;
- High oleic acid content: 72%;
- Total CMP (phenolic anti-oxidants (method used by the experimental station for the oils and fats industry): more than 150 ppm;
- Total tocopherols (vitamin E): more than 140 ppm
Sensory characteristics
- Color: from deep green to green with gold nuances;
- Aroma: clearly olive and fruity.
- olive-fruity 2-8;
- grass and leaves 0-6;
- bitter 1-8;
- spicy 1-8;
- pine nut, almond 0-5;
- ripe fruit 0-2.
- The presence of defects is prohibited (defect median = 0);
- Fruity median > 0
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