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Journal Article

Journal Article

[Relationships among sensory analysis and volatile components in virgin olive oil]. [Italian]  [1995]

Cichelli A.; Signore A. del; Pescara Univ. (Italy). Dipartimento di Metodi Quantitativi e Teoria Economica [Corporate Author]

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19 different volatile compounds in 83 samples of virgin olive oils were found via stripping with nitrogen, adsorption with activated carbon and HRGC quantitative analysis. The samples subsequently underwent sensory analysis with a panel test conducted by expert tasters following the International Olive Oil Council (IOOC) method. The results were elaborated statistically. A correlation between the presence of some volatile compounds and the evaluation by panel test was found. A positive judgement by the expert tasters correlates more with the absence of potentially negative compounds, rather than with the positive ones and characteristics.
From the journal
Rivista di Merceologia
ISSN : 0392-064X

Bibliographic information

Language:
Italian
Type:
Journal Article
In AGRIS since:
2012
Volume:
34
Extent:
v.263-271(4)
All titles:
"Correlazioni fra analisi sensoriale e componenti volatili dell' olio vergine di oliva."@ita
"[Relationships among sensory analysis and volatile components in virgin olive oil]. [Italian]"@eng
Other:
"2 tables; 2 graphs; 14 ref. Summaries (En, It)."
"Rivista-di-Merceologia (Italy). (Oct-Dec 1995). v. 34(4) p. 263-271."
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Bibliographic information

Language:
Italian
Type:
Journal Article
In AGRIS since:
2012
Volume:
34
Extent:
v.263-271(4)
All titles:
"Correlazioni fra analisi sensoriale e componenti volatili dell' olio vergine di oliva."@ita
"[Relationships among sensory analysis and volatile components in virgin olive oil]. [Italian]"@eng
Other:
"2 tables; 2 graphs; 14 ref. Summaries (En, It)."
"Rivista-di-Merceologia (Italy). (Oct-Dec 1995). v. 34(4) p. 263-271."