218 OLIVE OILS AND HEALTH The topic (ORGANOLEPTIC), with its introduction and the two terms grouped within it, is shown below as an example: ORGANOLEPTIC The “Royal Spanish Academy” (RAE, Real Academia Española) and the “Association of Academies of the Spanish Language” (ASALE, Asociación de Academias de la Lengua Española) define organoleptic as anything that can be perceived by the sensory organs. It refers to any property of a food or product perceived through the senses, including flavour, colour, smell, and texture. - organoleptic quality The set of positive organoleptic characteristics of a food. In the case of extra virgin olive oil, its positive attributes are fruitiness, bitterness, and pungency. - organoleptic qualities or characteristics Descriptions of the physical traits of foods perceived through the senses (sight, taste, smell, and touch), usually grouped into four main parameters: colour, flavour, aroma, and texture. • Many topics containing grouped terms have a single section, but in some cases they may contain one or more sections and subsections. In such cases, these are indicated sequentially in the “cross-reference” provided in the term’s alphabetical entry. Two examples are shown below: OLEIC ACID (See LIPIDS /Unsaturated lipids / monounsaturated lipids) HDL cholesterol (See LIPIDS / Concepts / Cholesterol) In this latter case, the reader should go to the LIPIDS topic, section Concepts, subsection Cholesterol, where they will find the definition of HDL cholesterol. HDL cholesterol and oleic acid are part of a group of 56 terms within the LIPIDS topic. Lipids, or fats, are the central topic of this publication and, logically, are the most extensive in content in the glossary. • Within the definitions of the glossary’s terms, all the terms that appear in it are also shown in italics, whether they occur within the description of the same topic or term, or in another part of the glossary. For example, in the: SEVEN COUNTRIES STUDY Also known as Seven Countries (“Seven Countries a Multivariate Analysis of Death and Coronary Heart Diseases”), it was the first multinational epidemiological study, led by American researcher Ancel Keys (1904-2004). It involved 12,763 men aged 40 to 59 years from Japan, Finland, the Netherlands, the United Sta-
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