Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Annette Bongartz"'
Publikováno v:
Molecules, Vol 24, Iss 11, p 2041 (2019)
Olive oil is not only known for its pungent, bitter, and fruity taste, but also for its health potential, which is often hypothesized to depend on its phenolic compounds. One hundred extra virgin olive oil samples (monocultivaric as well as blends of
Externí odkaz:
https://doaj.org/article/6d1751a0b4e24587a79f2ab437189971
Publikováno v:
Journal of the Science of Food and Agriculture. 94:2124-2132
BACKGROUND Sensory analysis is a crucial tool for evaluating the quality of extra virgin olive oils. One aim of such an investigation is to verify if the sensory attributes themselves – which are strictly related to volatile and phenolic compounds
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::490dd6229b7a82d118504cda1aff4262
https://doi.org/10.1002/jsfa.6535
https://doi.org/10.1002/jsfa.6535
Publikováno v:
Products from Olive Tree
Besides a certain amount of relevant chemical parameters, objective quality of olive oil as well as consumer acceptance is depending mainly on its sensory characteristics. Referring to the EC Regulation 1833/2015 there exist different quality categor
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9382f65d5c9149f0842ba31e17f382a4
https://hdl.handle.net/11475/4183
https://hdl.handle.net/11475/4183
BACKGROUND: Sensory analysis is a crucial tool for evaluating the quality of extra virgin olive oils. One aim of such an investigation is to verify if the sensory attributes themselves - which are strictly related to volatile and phenolic compounds -
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid_dedup__::5d87783395732de2dae94c2b696e1196
http://hdl.handle.net/11585/235079
http://hdl.handle.net/11585/235079
Bitterness and pungency are important parameters for olive oil quality. Therefore, two instrumental methods for evaluation of these taste attributes were developed. The first one is based on the photometric measurement of total phenolic compounds con
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::415a320e354f511a4b6cdf4d837b5b26
An instrumental method for the evaluation of olive oil quality was developed. Twenty-one relevant aroma active compounds were quantified in 95 olive oil samples of different quality by headspace solid phase microextraction (HS-SPME) and dynamic heads
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::791e0f8abe65555e145a08a1c5fa9950
Erworben im Rahmen der Schweizer Nationallizenzen (http://www.nationallizenzen.ch)
A promising correlation between chemical analysis and sensorial evaluation was confirmed: extra virgin olive oils with low contents of methyl and ethyl esters of
A promising correlation between chemical analysis and sensorial evaluation was confirmed: extra virgin olive oils with low contents of methyl and ethyl esters of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::939de75a8b631d7c2bb3820838216589
https://hdl.handle.net/11475/4261
https://hdl.handle.net/11475/4261
Autor:
Alexia N. Gloess, André Strittmatter, Barbara Schönbächler, Babette Klopprogge, Karin Chatelain, Chahan Yeretzian, Annette Bongartz, Markus Rast, Lucio D`Ambrosio
Publikováno v:
European Food Research and Technology. 236(4):607-627
The preparation of a cup of coffee may vary between countries, cultures and individuals. Here, an analysis of nine different extraction methods is presented regarding analytical and sensory aspects for four espressi and five lunghi. This comprised es
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ce33aeae5277185b250098d4250f20e0