Acidity and DAG content of olive oils recently produced on the Island of Mallorca

JAOCS, Journal of the American Oil Chemists' Society

Volumn 85, Issue 11, 2008, Pages 1051-1056

  Shimizu, Masao ^a   Kudo, Naoto ^a   Nakajima, Yoshinobu ^a   Matsuo, Noboru ^a   Katsuragi, Yoshihisa ^a   Tokimitsu, Ichiro ^a   Barceló, Isabel ^b   Mateu, Catalina ^b   Barceló, Francisca ^c  

^a KAO CORPORATION   (Japan)

^b Company Oli Caimari ^*  (Spain)

^c UNIVERSITAT DE LES ILLES BALEARS   (Spain)

Author keywords

Acidity; Diacylglycerol; Hydrolysis; Mallorca Island; Olive oil

Indexed keywords

CHEMICAL ANALYSIS; FATTY ACIDS; FRUIT JUICES; FRUITS; GAS CHROMATOGRAPHY; GLYCEROL; HYDROLYSIS; ISOMERS; VEGETABLE OILS; VOLUMETRIC ANALYSIS;

ACYLGLYCEROLS; CHROMATOGRAPHIC TECHNIQUES; COMPOSITION ANALYSIS; DIACYLGLYCEROL; ENANTIOSELECTIVE; FREE FATTY ACIDS; FRUIT STORAGES; GENETIC VARIETIES; MALLORCA; MALLORCA ISLAND; OIL SAMPLES; OLIVE OIL; OLIVE OILS; QUALITY CHARACTERISTICS; TRIACYL GLYCEROLS;

ACIDS;

EID: 55849111523     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-008-1292-0     Document Type: Article

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