Efecto del momento de filtración del aceite de oliva virgen extra en la conservación de sus propiedades bioactivas y sensoriales
2013
Aguilera Trujillo, E
The oil is a complex system where it is possible to find different substances in several forms: suspension, dispersion and emulsion which are able to evolve. Furthermore, oil filtration aims to remove impurities and moisture and to dignify a product to the final consumer and the belief that increased oxidative processes oil, was performed just before the bottled. This research has attempted to clarify some of this controversy, while analyzing the main physico-chemical and sensory parameters that define the quality of extra virgin olive oil, the concentration of minor components and their evolution over the storage, using main varieties 'Picual' and 'Hojiblanca', in order to try the determination of the optimum moment of the processing application. As result of this work, the filtration has not a decisive influence on the variation of the physico-chemical quality of those extra virgin olive oils subjected to this process. However, filtration is able to change the stability and the sensory profiles for oil greater acceptance by the consumer.
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Библиографическая информация
Эту запись предоставил Instituto Agronómico Mediterráneo de Zaragoza
