Evaluation of the oxidative stability and organoleptic properties of extra-virgin olive oils in relation to olive ripening degree

Progress in Nutrition

Volumn 6, Issue 1, 2004, Pages 50-56

  Cerretani, Lorenzo ^a   Bendini, A ^a   Rotondi, A ^b   Mari, M ^b   Lercker, G ^a   Gallina Toschi, T ^a  

^a UNIVERSITY OF BOLOGNA   (Italy)

^b CNR   (Italy)

Author keywords

Olive ripening degree; Oxidative stability; Polyphenols; Sensory analysis; Virgin olive oil

Indexed keywords

LINOLEIC ACID; OLEIC ACID; OLIVE OIL; PHENOL DERIVATIVE; POLYPHENOL;

ARTICLE; CONTROLLED STUDY; CULTIVAR; DATA ANALYSIS; FOOD ANALYSIS; FOOD PROCESSING; FOOD QUALITY; FRUIT RIPENING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LIPID COMPOSITION; NONHUMAN; OLIVE; OXIDATION; QUALITATIVE ANALYSIS; QUANTITATIVE ANALYSIS; SAMPLE; SCORING SYSTEM; SENSORY ANALYSIS; SPECTROPHOTOMETRY;

OLEACEAE;

EID: 2542445688     PISSN: 11298723     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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