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<pre>--- In OliveOil@y..., ko denhamer <VCI.KO@J...> wrote:
>I've
> always maintained that the acidity level is only important from an
> analytical point of view..as far as I'm concerned,taste is the key
in
> EVO...

great point, ko.

i wonder if there is any organoleptic criteria by which FFA can
be "tasted"? ie, can a taster actually tell the differnce between a
high and a low FFA?

is there anything in the literature that points to this being done in
the past?

if not, is i'm surious as to the specific reason why 1%(now .8%) was
nominated as the cutoff point for EVOO.

cheers,
na
</pre>
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