Virgin olive oil differentiation in relation to extraction methodologies

Journal of the Science of Food and Agriculture

Volumn 80, Issue 15, 2000, Pages 2190-2195

  Angerosa, F ^a   Mostallino, R ^a   Basti, C ^a   Vito, R ^a   Serraiocco, A ^a  

^a Istituto Sperimentale per l'Elaiotecnica   (Italy)

Author keywords

Processing systems; Sensory and chemical characteristics; Statistical procedures; Virgin olive oil

Indexed keywords

CHEMICAL AND PHYSICAL PROPERTIES; EXTRACTION; OIL; OLIVE OIL;

EID: 0034523329     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/1097-0010(200012)80:15<2190::AID-JSFA770>3.0.CO;2-O     Document Type: Article

References (19)

1. Caratteristiche qualitative degli oli vergini di oliva. Influenza di alcune variabili: Varietà, ambiente, conservazione, estrazione, condizionamento del prodotto finito
2. Influence of olive ripeness on the concentration of green aroma compounds in virgin olive oil
3. Virgin olive oil volatile compounds from lipoxygenase pathway and characterization of some Italian cultivars
4. Caratteristiche di qualitá dell'olio di oliva vergine in relazione ai metodi di frangitura. Nota II
5. Influenza dei sistemi di lavorazione delle olive sulla composizione delle spazio di testa degli oli
6. Biogeneration of volatile compounds in virgin olive oil: Their evolution in relation to malaxation time
7. Effect of the extraction conditions of virgin olive oil on the lipoxygenase cascade: Chemical and sensory implications
8. Phenolic composition of virgin olive oil in relationship to some chemical and physical aspects of malaxation
9. Natural antioxidants of virgin olive oils obtained by two and tri-phase centrifugal decanters
10. La centrifugazione delle paste di olive senza acqua di diluizione
11. Integral centrifuges for olive oil extraction. The qualitative characteristics of products
12. Characterization of seven new hydrocarbon compounds present in the aroma of virgin olive oils
13. Quantitation of some flavour components responsible for the 'green' attributes in virgin olive oils
14. Relationship between aroma components and malaxation time of olive paste
15. GC-MS evaluation of phenolic compounds in virgin olive oil
16. I parametri di qualità dell'olio di oliva ed i fattori agronomici e tecnologici che li condizionano
17. Quality characteristics of olive oil of dual-phase, tri-phase decanters and laboratory mill
18. Virgin olive oil odour notes: Their relationships with volatile compounds from the lipoxygenase pathway and secoiridoid compounds