Characterisation of monovarietal virgin olive oils

被引：0
|
作者：
Aparicio, R [1 ]
Luna, G [1 ]
机构：
[1] Inst Grasa, Seville 41012, Spain
来源：
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY | 2002年 / 104卷 / 9-10期
关键词：
virgin olive oil; characterisation; phenols; volatiles; fatty acids; unsaponifiable compounds; sensory descriptors; ripeness; extraction technology;
D O I：
10.1002/1438-9312(200210)104:9/10<614::AID-EJLT614>3.0.CO;2-L
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
This review analyses, how pedoclimatic aspects together with olive ripeness, harvest of olives, and the olive extraction system determine the chemical composition and sensory descriptors which assess the quality of virgin olive oils. Thus for monovarietal virgin olive oil, sensory descriptors evaluated by different European panels, volatile compounds produced through the lipoxygenase pathway, and series of compounds from unsaponifiable matter have been quantified.
引用
收藏
页码：614 / 627
页数：14
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