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 

Bibliographische Detailangaben

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
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!