306 OLIVE OILS AND HEALTH ONE HEALTH (See POLICIES AND STRATEGIES) 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. ORGANOLEPTIC CHARACTERISTICS (See ORGANOLEPTIC) ORGANOLEPTIC QUALITY (See ORGANOLEPTIC) OSTEOBLASTS (See BONE) OSTEOCALCIN (See BONE) OSTEOCLASTS (See BONE) OSTEOCYTES (See BONE) OSTEOPENIA (See BONE) OSTEOPENIC (See BONE / Osteopenia and osteoporosis) OSTEOPOROSIS (See BONE / Osteopenia and osteoporosis) OVARIECTOMY Ovariectomy, or oophorectomy, is a surgical procedure to remove one ovary (unilateral) or both ovaries (bilateral). Depending on the clinical indication, it may be combined with the removal of the Fallopian tubes, in which case it is referred to as a salpingo-oophorec-
RkJQdWJsaXNoZXIy Njg1MjYx