Consumer discrimination of Chemlali and Arbequina olive oil cultivars according to their cultivar, geographical origin, and processing system

Consumer discrimination of Chemlali and Arbequina olive oil cultivars according to their cultivar, geographical origin, and processing system

The chemical composition and consumer preferences according to consumer characteristics of virgin olive oils (VOOs) from “Chemlali” and “Arbequina” cultivars were studied in relation to processing system and geographical origin. Statistical analyses revealed significant differences (p 

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Veröffentlicht in:European journal of lipid science and technology 2014-07, Vol.116 (7), p.812-824
Hauptverfasser: Hassine, Kaouther Ben, El Riachy, Milad, Taamalli, Amani, Malouche, Dhafer, Ayadi, Mohamed, Talmoudi, Khouloud, Aouini, Maroua, Jlassi, Yosra, Benincasa, Cinzia, Romano, Elvira, Perri, Enzo, Kiristakis, Apostolos, Hamdi, Mokhtar, Grati‐Kammoun, Naziha, Hammami, Mohamed
Format: Artikel
Sprache:eng
Schlagworte:
Consumer preferences
Cultivars
Discrimination
fatty acid composition
Fatty acids
Geographical location
phenol
pigments
Processing system
sensory evaluation
statistical analysis
Virgin olive oil
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Beschreibung
Zusammenfassung:The chemical composition and consumer preferences according to consumer characteristics of virgin olive oils (VOOs) from “Chemlali” and “Arbequina” cultivars were studied in relation to processing system and geographical origin. Statistical analyses revealed significant differences (p 
ISSN:1438-7697
1438-9312
DOI:10.1002/ejlt.201300254