Narrator: This is Science Today. While olive oil that's sold to restaurants and food-service establishments pass common federal chemistry tests, they often fail to meet sensory standards. Those were the findings of a recent study conducted by researchers at the University of California, Davis Olive Center. Dan Flynn, director of the center, explains that sensory panels measure olive oil's flavor, aroma and texture.
Flynn: The sensory panel is one of the ways that we analyze the quality of olive oil and in fact, olive oil is one of the very few food items that has a sensory panel to help establish the grade of the product. And what the panel does is examine the flavor, the texture and the complexity of olive oil.
Narrator: Flynn says their study suggests that the bar needs to be raised on quality control and that further research is necessary to develop faster tests and better packaging that will extend olive oil freshness. For Science Today, I'm Larissa Branin.