Effect of the growing area conditions on differentiation between Chemlali and Chétoui olive oils

This paper reports a discrimination study based on the antioxidant compounds, oxidative stability, aroma and sensory profiles of virgin olive oils from the main Tunisian cultivars, Chemlali and Chétoui, grown in two different locations, north and south Tunisia, with important differences in altitud...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	Food chemistry 2010, Vol.119 (1), p.220-225
Hauptverfasser:	Issaoui, Manel, Flamini, Guido, Brahmi, Faten, Dabbou, Samia, Hassine, Kaouther Ben, Taamali, Amani, Chehab, Hechmi, Ellouz, Myriem, Zarrouk, Mokhtar, Hammami, Mohamed
Format:	Artikel
Sprache:	eng
Schlagworte:	altitude antioxidants bitterness climatic factors cultivars food composition free radical scavengers geographical variation latitude linoleic acid odors Olea europaea oleic acid olive oil olives oxidative stability phenols provenance saturated fatty acids sensory properties vegetable crops
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Schreiben Sie den ersten Kommentar!