Gli oli d' oliva della penisola istriana. Caratterizzazione chimico-analitica dei quattro cultivar piu' comuni.
1994
Procida G. | Gabrielli Favretto L. | Vojnovic D. | Solinas M. | Zuzic I.
إنجليزي. In the present paper a chemical and sensory evaluation of oils produced by four of the most common cultivars of Istria (Leccino, Buga, Carbonera and Bianchera) has been performed. Besides the most commonly used chemical analyses (acidity, peroxide value, U.V. absorption, fatty acids, sterol and aliphatic alcohol content), the oil quality was also evaluated by panel test supported by the determination of phenolic and flavour compounds.
اظهر المزيد [+] اقل [-]ITALIANO: In questo lavoro viene riportata un'indagine chimico-sensoriale su quattro tra i piu' diffusi cultivar presenti nella penisola istriana: Leccino, Buga, Carbonera e Bianchera. In aggiunta alle analisi chimiche piu' comunemente utilizzate per caratterizzare qualitativamente un olio d'oliva (acidita', perossidi, esame spettrofotometrico, acidi grassi, steroli ed alcoli alifatici), e' stata anche condotta un'indagine sensoriale (panel test) affiancata dalla determinazione dei polifenoli e dallo studio delle principali sostanze aromatiche.
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
المعلومات البيبليوغرافية
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