Software for Improved Olive Oil Evaluation Developed in Spain

A research group at the University of Jaén, Spain, has developed a new software program designed to evaluate and classify extra virgin olive oils.

The innovative software is hoped to be a breakthrough in the sensory evaluation process of olive oil and is a joint collaboration between the university, olive oil technology company Citoliva, CM Europe SL Laboratories and computer engineering company MENGISOFT.

According to research group member Macarena Espinilla, the new software will vastly improve the sensory evaluation of virgin olive oils by reducing both the time and cost associated with the procedure.

The software will function by streamlining the process of olive oil evaluation, allowing the individual monitoring of the evolution of different tasters for different samples and sessions in real time. Interventions to correct deviations of organoleptic properties can then be carried out by the chief of the panel.

By Naomi Tupper
Olive Oil Times Contributor
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