SENSORYEVALUATIONOFTABLEOLIVESFerme

SENSORYEVALUATIONOFTABLEOLIVES
Fermentationprocessescanbecontrolledthroughchemical,
chemico-physicalandmicrobiologicalapproaches,andsince2008
in particular,thishasalsoinvolvedorganolepticevaluation
(COI/OT/MO/Doc.No1. Methodforthesensoryanalysisoftable
olives). On25November,2011,followingDecisionNoDEC-
18/99-V/2011, theInternationalOliveCounciladoptedarevised
versionofthemethodofsensoryevaluation(COI/OT/MONo
1/Rev.2).Thisisapplicablesolelytothefruitofthecultivated
olivetree(O.europaea L.) thathasbeensuitablytreatedorpro-
cessed,andhasbeenpreparedfortradeorforfinalconsumption
as tableolives,inaccordancewiththetradestandardsapplying
totableolives(COI/OT/NCNo1,2004).Thismethodestab-
lished thenecessarycriteriaandproceduresforsensoryanalysis
of tableolives,includingfornegativegustatoryandkinaesthetic
sensations. Italsodefinedthesystemforthecommercialclassi-
fication oftableolives.Thisclassificationincludesthemedianof
the defectpredominantlyperceived;i.e.,thedefectthatisper-
ceivedatthegreatestintensity.Thedefectsthatareattributable
totheabnormalproliferationofmicrorganismsare:putridand
butyricfermentations,zapateria,andmustyandwiney-vinegary
flavors.Putridandbutyricfermentationsandzapateriaaredis-
cussed above.Mustydefectsdependonmouldattacksduring
the processingoftheolives.Themainmicroorganismsrespon-
sible formustinessare Penicillium (P.crustosum, P.digitatum

ผลลัพธ์ (ไทย) 1:

SENSORYEVALUATIONOFTABLEOLIVESFermentationprocessescanbecontrolledthroughchemicalchemico-physicalandmicrobiologicalapproaches, andsince2008ในเฉพาะ thishasalsoinvolvedorganolepticevaluation(COI/OT/MO/Doc.No1 Methodforthesensoryanalysisoftableมะกอก) On25November, 2011, followingDecisionNoDEC-18 99-V / / 2011, theInternationalOliveCounciladoptedarevisedversionofthemethodofsensoryevaluation (COI OT/โม โน1/Rev.2) Thisisapplicablesolelytothefruitofthecultivatedthathasbeensuitablytreatedorpro olivetree (O.europaea L.) -cessed, andhasbeenpreparedfortradeorforfinalconsumptionเป็น tableolives, inaccordancewiththetradestandardsapplyingtotableolives(COI/OT/NCNo1,2004) Thismethodestab-lished thenecessarycriteriaandproceduresforsensoryanalysisของ tableolives, includingfornegativegustatoryandkinaestheticความรู้สึก Italsodefinedthesystemforthecommercialclassi-fication oftableolives Thisclassificationincludesthemedianofdefectpredominantlyperceived;i.e.,thedefectthatisper-ceivedatthegreatestintensity Thedefectsthatareattributabletotheabnormalproliferationofmicrorganismsare:putridandbutyricfermentations, zapateria, andmustyandwiney เปรี้ยวรสชาติ Putridandbutyricfermentationsandzapateriaaredis-cussed ข้างต้น Mustydefectsdependonmouldattacksduringprocessingoftheolives Themainmicroorganismsrespon-formustinessare ต่วศาสตราจารย์ (P.crustosum, P.digitatum

ผลลัพธ์ (ไทย) 2:

โดยเฉพาะอย่างยิ่ง thishasalsoinvolvedorganolepticevaluation (COI / OT / เดือน / Doc.No1. Methodforthesensoryanalysisoftable มะกอก) On25November 2011 followingDecisionNoDEC- 18/99-V / 2011 L. ) thathasbeensuitablytreatedorpro- cessed, andhasbeenpreparedfortradeorforfinalconsumption เป็น thenecessarycriteriaandproceduresforsensoryanalysis ของ tableolives, includingfornegativegustatoryandkinaesthetic ความรู้สึก Italsodefinedthesystemforthecommercialclassi- การตรวจ oftableolives.Thisclassificationincludesthemedianof above.Mustydefectsdependonmouldattacksduring processingoftheolives.Themainmicroorganismsrespon- กฎข้อบังคับ formustinessare Penicillium (P.crustosum, P.digitatum

ผลลัพธ์ (ไทย) 3:

sensoryevaluationoftableolivesfermentationprocessescanbecontrolledthroughchemical ,chemico physicalandmicrobiologicalapproaches andsince2008 ,โดยเฉพาะ thishasalsoinvolvedorganolepticevaluation( ผม / OT / โม / doc.no1 . methodforthesensoryanalysisoftableมะกอก ) on25november followingdecisionnodec - 201118 / 99-v / 2554 theinternationalolivecounciladoptedarevisedversionofthemethodofsensoryevaluation ( ลำปาง / OT / โมโน1 / 2 thisisapplicablesolelytothefruitofthecultivated วว )olivetree ( o.europaea L . ) thathasbeensuitablytreatedorpro -cessed andhasbeenpreparedfortradeorforfinalconsumption ,เป็น tableolives inaccordancewiththetradestandardsapplying ,totableolives ( ลำปาง / OT / thismethodestab - ncno12004 )thenecessarycriteriaandproceduresforsensoryanalysis lishedของ tableolives includingfornegativegustatoryandkinaesthetic ,ไก่ . italsodefinedthesystemforthecommercialclassi -fication thisclassificationincludesthemedianof oftableolives .การ defectpredominantlyperceived thedefectthatisper - คือthedefectsthatareattributable ceivedatthegreatestintensity .totheabnormalproliferationofmicrorganismsare : putridandbutyricfermentations zapateria andmustyandwiney , เปรี้ยว ,flavors.putridandbutyricfermentationsandzapateriaaredis -mustydefectsdependonmouldattacksduring ด่าข้างต้นการ processingoftheolives.themainmicroorganismsrespon -ทั้งนั้น formustinessare เพนนิซิเลียม ( p.crustosum p.digitatum ,