Effect of ripening of olive on the quality characteristics and sensory attributes of olive oil in the region of Chania, Crete (Greece)
1999
Salman, M.
Olive oil, the juice of the fruit "Olea europea" has been studied thoroughly in terms of quality characteristics. The present study was carried out as preliminary work in order to get an insight into the effect of ripeness on the olive oil quality and its chemical composition and to establish the relationship between this composition and the sensory attributed that characterize its overall acceptability. To meet this aim samples were collected from different places of the region of Chania, Crete (Greece). Several physico-chemical analysed were performed, such as the analysis of the quality criteria (acidity, K-value and peroxide value), the chemical composition of oil samples (phenols, triglycerides, fatty acids and volatiles), and sensory analysis by employing a group of fifty untrained panellists. Moreover, the results were analyzed statistically using Friedman two way Anova and Duncan multiple range
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Эту запись предоставил Instituto Agronómico Mediterráneo de Zaragoza