Chemical composition and sensory evaluation of virgin olive oils from "Morisca" and "Carrasquena" olive varieties

Grasas y Aceites

Volumn 66, Issue 1, 2015, Pages

  Fuentes, M ^a   De Miguel, C ^b   Ranalli, A ^c   Franco, M N ^a   Martinez M ^b   Martin Vertedor D ^a  

^a Technological Agri food Institute (INTAEX)   (Spain)

^b UNIVERSITY OF EXTREMADURA   (Spain)

^c Centro de Ricerca per L Olivicoltura e L Industria Olearia (CRA OLI)   (Italy)

Author keywords

Fatty acids; Sensory quality; Stage of ripening; Sterols; Triacylglycerols; Virgin olive oil

Indexed keywords

ALCOHOLS; LINOLEIC ACID; LIPIDS; OIL SHALE; OLIVE OIL; OXIDATION RESISTANCE; SENSORY PERCEPTION;

CHEMICAL COMPOSITIONS; OXIDATIVE STABILITY; SENSORY CHARACTERISTICS; SENSORY EVALUATION; SENSORY QUALITIES; STEROLS; TRIACYLGLYCEROLS; VIRGIN OLIVE OIL;

FATTY ACIDS;

EID: 84921879491     PISSN: 00173495     EISSN: 19884214     Source Type: Journal    
DOI: 10.3989/gya.0702142     Document Type: Article

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