Sensory quality of virgin olive oils coming from olive varieties produced in Extremadura (Spain)

Autor:	Jacinto Sánchez Casas, Concepción De Miguel Gordillo, Emilio Osorio Bueno, Julia Marín Expósito, Lourdes Gallardo González, Manuel Martínez Cano
Jazyk:	English<br />Spanish; Castilian
Rok vydání:	2006
Předmět:	extremadura monovarieties sensory analysis virgin olive oil Nutrition. Foods and food supply TX341-641
Zdroj:	Grasas y Aceites, Vol 57, Iss 3, Pp 313-318 (2006)
Druh dokumentu:	article
ISSN:	0017-3495 1988-4214
DOI:	10.3989/gya.2006.v57.i3.54
Popis:	Abencor system of olives sampled in 2000 - 01 of the Cacereña, Carrasqueña, Cornezuelo, Corniche, Morisca, Picual and Verdial de Badajoz varieties in different stages of ripeness have been evaluated. The analysis of variance taking into account the variety and ripeness data shows the differences found for the different attributes that characterize them. Likewise, the correlation between the physicochemical characteristics of these oils and their attributes are shown.
Databáze:	Directory of Open Access Journals
Externí odkaz:	https://doaj.org/article/f5f2cf4833d146d5a6dd8d204244a4d3 Zobrazit plný text záznamu View record in DOAJ Plný text ve formátu PDF