Chemical and sensory characteristics of Italian virgin olive oils from Grossa di Gerace cv

The aim of this study was to provide an additional element of knowledge and evaluation on extra virgin olive oil from the Italian region Calabria, belonging to the Grossa di Gerace cv. Then, the following chemical, physical–chemical, and sensory analyses have been performed: free acidity, peroxide v...

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Veröffentlicht in:	European journal of lipid science and technology 2016-02, Vol.118 (2), p.288-298
Hauptverfasser:	Di Serio, Maria Gabriella, Di Giacinto, Luciana, Di Loreto, Giuseppina, Giansante, Lucia, Pellegrino, Massimiliano, Vito, Raffaella, Perri, Enzo
Format:	Artikel
Sprache:	eng
Schlagworte:	acidity adenosine triphosphate apigenin Characterization consumer attitudes consumer satisfaction cultivars Extra virgin olive oil headspace analysis luteolin Markers Olive oil palmitic acid palmitoleic acid peroxide value phenolic compounds principal component analysis Principal components analysis sensory evaluation sensory properties Single cultivar sterols tocopherols triacylglycerols Volatile compounds waxes
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