Created by sensory scientist Susan Langstaff, The Defects Wheel® for olive oil is a diagnostic field reference that connects each recognized sensory defect with its likely biological, chemical, and production-related causes.
Used by growers, millers, quality assurance professionals, educators, judges, and taste panels throughout the world, it transforms a sensory observation into a practical tool for diagnosing problems, improving production practices, and protecting olive oil quality.
The Defects Wheel® for olive oil was developed with technical contribution from leading Spanish olive oil researchers, Aparicio and the CSIC-SEXIA Group, and has been in print since 2011.