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Evaluation of the ＂Harmony/Balance Value＂ on the Development of the Sensorial Quality of EVOOmExperiences in Germany and europe

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Journal of Food Science and Engineering 2017年第9期7卷 423-434页

作者： Dieter Oberg Deputy PSV German Olive Oil Panel (DOP) and Leader of Ass. for Care and Support of the Value of EVO0 (IGO) - D-82234Wessling/Germany

Since 2015 the methodology of the harmony value in the framework of the official organoleptic assessment has been accredited by the German authorities. It initiated additional background for this parameter which is set on top of the Official Paneltest （Standard IOC/T15/Reg. （EWG） 2568/91 in its actual version） which classifies Olive oil in the relevant classifications ＂extra virgin＂, ＂virgin＂ or ＂virgin lampante＂. This study will proof the possible accuracy of this additional parameter ＂harmony/balance＂ and the benefits which arise with this additional parameter for all stakeholders. The German Olive Oil Panel （DOP） is practicing this extended methodology for the sensory evaluation of extra virgin olive oil since 2003. In addition to the verification of the category ＂extra virgin＂ the Panel is continuously training for additional descriptors used to appraise the quality-discrimination for this category. But in case the panel decides for a valid median of a defect the panel supervisor （PSV） will set the harmony level to zero. In the focus is the additional attribute called ＂harmony＂（in some world areas called ＂balance＂--both mean a quantification of the specific overall quality with one single parameter） which is responsible for this advancement in the methodological approach. Using ＂harmony/balance＂（H/B） as a quality-factor, the discrimination between bad, average, good, very good and premium quality within the category of EVOO became possible. ＂Harmony＂ includes olfactory, tactile and kinesthetic stimuli and is evaluated on a bipolar 100 mm scale, which leads to this parameter from ＂average＂ in the center to ＂complex/harmonious＂ on one side or to ＂totally disharmonious＂ on the other side. In the study at hand we are able to prove the development of qualities in the framework of the accredited Panel in German speaking countries over more than 10 years. In this study the development of the increasing quality can be proved in yearly figures of the DOP. The trend cou

关键词： Extra virgin olive oil sensory quality extension of panel test complexity harmony/balance quantification private label europe.

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Developing and assessing intercultural communicative competence : a guide for language teachers and teacher educators

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2007年

作者： edited by Ildikó Lázár ... [ et al.] written by Michaela ?aňková ... [ et al.].

ISBN: (纸本)9789287162250

The aim of this publication is to assist teacher educators and language teachers in shifting the focus from linguistic competence to intercultural communicative competence. The printed booklet of the present guide contains the introductions to: definitions of key terms in intercultural communication; planning and designing intercultural communication courses and workshops; teaching/training methods and materials; and assessing intercultural communicative competence. The materials on the accompanying CD-ROM include: the theoretical background to teaching language and culture; detailed workshop and course planning guidelines; teaching materials and activities based on literature, films and songs; guidelines and tasks for assessment and descriptors of competences; intercultural communication

关键词： Intercultural communication Study and teaching europe. Language and culture Study and teaching europe.

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