Physicochemical and sensory characteristics of virgin olive oils in relation to cultivar, extraction system and storage conditions

Food Research International

Volumn 54, Issue 2, 2013, Pages 1915-1925

  Ben Hassine, Kaouther ^a,b,c   Taamalli, Amani ^d   Ferchichi, Sana ^e   Mlaouah, Anis ^f   Benincasa, Cinzia ^g   Romano, Elvira ^g   Flamini, Guido ^h   Lazzez, Aida ^b   Grati kamoun, Naziha ^b   Perri, Enzo ^h   Malouche, Dhafer ^f   Hammami, Mohamed ^a  

^a USCR Mass Spectrometry Lab of Monastir Medicine University   (Tunisia)

^b INSTITUT DE L OLIVIER   (Tunisia)

^c UNIVERSITY OF CARTHAGE   (Tunisia)

^d CENTRE DE BIOTECHNOLOGIE DE BORJ CÉDRIA   (Tunisia)

^e FACULTÉ DES SCIENCES DE TUNIS   (Tunisia)

^f UNIVERSITY OF CARTHAGE   (Tunisia)

^g CRA Experimental Institute for Olive Growing   (Italy)

^h UNIVERSITY OF PISA   (Italy)

Author keywords

Antioxidants; Graphical modeling; Sensory analysis; Storage; Virgin olive oil; Volatile compounds

Indexed keywords

GRAPHICAL MODEL; INDUSTRIAL PROCESSS; SENSORY ANALYSIS; SENSORY CHARACTERISTICS; TEMPERATURE VARIATION; TOCOPHEROL CONTENTS; VIRGIN OLIVE OIL; VOLATILE COMPOUNDS;

ANTIOXIDANTS; ENERGY STORAGE; EXTRACTION; GLASS BOTTLES; GRAPHIC METHODS; OLIVE OIL; PRINCIPAL COMPONENT ANALYSIS; QUALITY CONTROL; SENSORY PERCEPTION; VOLATILE ORGANIC COMPOUNDS;

PACKAGING MATERIALS;

EID: 84889090169     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.09.007     Document Type: Article

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