Argentinian consumers' extra virgin olive oil preference

Rivista Italiana delle Sostanze Grasse

Volumn 95, Issue 2, 2018, Pages 105-110

  Pardo, J E ^a   Alvarez Orti M ^a   Araniti, V ^b   Bauza M ^b   Rubio, M ^a   Zied, D C ^d   Silvestre, A ^c  

^a UNIVERSITY OF CASTILLA LA MANCHA   (Spain)

^b UNIVERSIDAD NACIONAL DE CUYO   (Argentina)

^c UNIVERSIDAD DE BUENOS AIRES   (Argentina)

^d SÃO PAULO STATE UNIVERSITY UNESP   (Brazil)

Author keywords

Argentina; Consumer; Olive oil; Quality; Sensory

Indexed keywords

EID: 85048528685     PISSN: 00356808     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (19)

1. A. Anzaldúa. La evaluación sensorial de los alimentos en la teoría y la práctica. Zaragoza: Acribia (1994)
2. L.M. Poste, D.A. Mackie, G. Butler, E. Lar-mond. Laboratory methods for sensory analysis of foods. Ottawa: Minister of Supply and Services Canada (1991)
3. M.A. Amerine, R.M. Pangborn, E.B. Roessler. Principles of sensory evaluation of food. New York: Academic Press (1965)
4. E. Bartra. El análisis sensorial es objetivo? I Encuentro internacional de ciencias senso-riales y de la percepción. Barcelona: Rubes (2002)
5. J.E. Pardo, A. Alvarruiz, J.I. Pérez, R. Gómez, R. Varón. Physical-chemical and sensory quality evaluation of potato varieties (Solanum tu-berosum L.). J. Food Qual. 23, 149-160 (2000)
6. EEC. Commission Regulation (EEC) No 183/93 of 29 January 1993 amending Regulation (EEC) No 2568/91 on the characteristics of olive oil and olive-residue oil and on the relevant methods of analysis. Off. J. Eur. Commun. L22, 58-68 (1993)
7. EC. Commission Regulation (EC) No 2472/97 of 11 December 1997 amending Regulation (EEC) No 2568/91 on the characteristics of olive oil and olive-residue oil and on the relevant methods of analysis and Council Regulation (EEC) No 2658/87 on the tariff and statistical nomenclature and on the Common Customs Tariff. Off. J. Eur. Commun. L341, 25-39 (1997)
8. EEC. Commission Regulation (EEC) No 2568/91 of 11 July 1991 on the characteristics of olive oil and olive-residue oil and on the relevant methods of analysis. Off. J. Eur. Commun. L248, 1-83 (1991)
9. EEC. Commission Regulation (EEC) No 1429/92 of 26 May 1992 amending Regulation (EEC) No 2568/91 on the characteristics of olive oil and olive-residue oil and on the relevant methods of analysis. Off. J. Eur. Commun. L150, 17-20 (1992)
10. EEC. Commission Regulation (EC) No 796/2002 of 6 May 2002 amending Regulation (EEC) No 2568/91 on the characteristics of olive oil and olive-pomace oil and on the relevant methods of analysis and the additional notes in the Annex to Council Regulation (EEC) No 2658/87 on the tariff and statistical nomenclature and on the Common Customs Tariff. Off. J. Eur. Commun. L128, 8-28 (2002)
11. EEC. Commission Regulation (EC) No 656/95 of 28 March 1995 amending Regulation (EEC) No 2568/91 on the characteristics of olive oil and olive-residue oil and on the relevant methods of analysis and Council Regulation (EEC) No 2658/87 on the tariff and statistical nomenclature and on the Common Customs Tariff. Off. J. Eur. Commun. L69, 1-12 (1995)
12. D.R. Peryam, N.F. Girardot. Advanced taste-test method. Food Eng. 24(7), 58-61 (1952)
13. J.E. Pardo, M. Alvarez-Ortí, A.M. Rey, M.A. Cuesta, A. Silvestre. Purity, quality, and stability of Argentinean virgin olive oils. Eur. J. Lipid Sci. Technol. 113, 597-608 (2011)
14. DIA. Dirección de Industria Alimentaria. Hojas de Olivo 4, June 2003. (2003)
15. L.N. Ceci, M. Melgarejo, A.A. Carelli. Caracter-ización de aceites de oliva varietales argenti-nos cosecha 2005. Parte II: Polifenoles, ceras, esteroles y eritrodiol-uvaol. Aceites y Grasas 62, 142-150 (2006)
16. M.D. Salvador, F. Aranda, S. Gómez-Alonso, G. Fregapane. Influence of extraction system, production year and area on Cornicabra virgin olive oil: a study of five crop seasons. Food Chem. 80, 359-366 (2003)
17. F. Aranda. Composición química y calidad del aceite de oliva virgen cornicabra. PhD Thesis, Universidad de Castilla-La Mancha, Ciudad Real, España (2003)
18. J.E. Pardo, M.A. Cuesta, A. Alvarruiz. Evaluation of potential and real quality of virgin olive oil from the designation of origin (D.O.) 'Aceite Campo de Montiel' (Ciudad Real, Spain). Food Chem. 100, 977-984 (2007)
19. EC. Commission Regulation (EC) No 1989/ 2003 of 6 November 2003 amending Regulation (EEC) No 2568/91 on the characteristics of olive oil and olive-pomace oil and on the relevant methods of analysis. Off. J. Eur. Commun. L295, 57-77 (2003)