Characterization of ‘Olivastro di Bucchianico cv’ extra virgin olive oils and its recognition by HS‐GC‐IMS

BACKGROUND Single cultivar ‘Olivastro di Bucchianico’ extra virgin olive oil is obtained from olives cultivated in a narrow area of the Abruzzo region, Italy. This cultivar is mostly present in the municipality of Bucchianico and in some neighbouring municipalities in the province of Chieti. There i...

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Veröffentlicht in:	Journal of the science of food and agriculture 2021-11, Vol.101 (14), p.6074-6082
Hauptverfasser:	Di Serio, Maria Gabriella, Giansante, Lucia, Del Re, Paolo, Pollastri, Luciano, Panni, Filippo, Valli, Enrico, Di Giacinto, Luciana
Format:	Artikel
Sprache:	eng
Schlagworte:	Acidity Alcohols characterization chemometric analysis Cultivars Esters Ethyl esters Fatty acids Functional foods & nutraceuticals Gas chromatography Gas production Headspace Ionic mobility Morphology Municipalities Oil and gas production Olea europaea L Olive oil Olives Phenolic compounds Phenols Physical characteristics Sensory evaluation sensory profile Sensory properties single cultivar Spectrometry Spectrophotometry Sterols Tocopherols Triglycerides Volatile compounds
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