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

2015 ◽  
Vol 118 (2) ◽  
pp. 288-298 ◽  
Author(s):  
Maria Gabriella Di Serio ◽  
Luciana Di Giacinto ◽  
Giuseppina Di Loreto ◽  
Lucia Giansante ◽  
Massimiliano Pellegrino ◽  
...  
Keyword(s):  
Sensory Characteristics ◽  
Virgin Olive Oils ◽  
Olive Oils

Physicochemical and sensory characteristics of virgin olive oils in relation to cultivar, extraction system and storage conditions

2013 ◽  
Vol 54 (2) ◽  
pp. 1915-1925 ◽  
Author(s):  
Kaouther Ben-Hassine ◽  
Amani Taamalli ◽  
Sana Ferchichi ◽  
Anis Mlaouah ◽  
Cinzia Benincasa ◽  
...  
Keyword(s):  
Storage Conditions ◽  
Sensory Characteristics ◽  
Extraction System ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
And Storage

scholarly journals Tracking Sensory Characteristics of Virgin Olive Oils During Storage: Interpretation of Their Changes from a Multiparametric Perspective

Molecules ◽  
2020 ◽  
Vol 25 (7) ◽  
pp. 1686 ◽  
Author(s):  
Ana Lobo-Prieto ◽  
Noelia Tena ◽  
Ramón Aparicio-Ruiz ◽  
María T. Morales ◽  
Diego L. García-González
Keyword(s):  
Oxidation Process ◽  
Virgin Olive Oil ◽  
Stability Index ◽  
Quality Parameters ◽  
Sensory Characteristics ◽  
Virgin Olive Oils ◽  
Pet Bottles ◽  
Olive Oils ◽  
Off Flavors ◽  
Mesh Cell

Virgin olive oil is inevitably subject to an oxidation process during storage that can affect its stability and quality due to off-flavors that develop before the oil surpasses its ‘best before’ date. Many parameters are involved in the oxidation process at moderate conditions. Therefore, a multiparametric study is necessary to establish a link between physico-chemical changes and sensory quality degradation in a real storage experiment. In this context, a storage experiment of 27 months was performed for four monovarietal virgin olive oils, bottled in transparent 500-mL PET bottles and subjected to conditions close to a supermarket scenario. Volatile composition, quality parameters and phenolic compounds were determined monthly. Simultaneously, an accredited sensory panel assessed their sensory characteristics. The stability of the fresh samples was also studied with the oxidative stability index (OSI) and mesh cell-FTIR. (E)-2-hexenal, (Z)-3-hexen-1-ol and (E)-2-hexen-1-ol were identified as markers of the fruity attribute. Hexanal and nonanal were also identified as compounds that were associated with the rise of median of defect during storage. Some disagreements were observed between the sensory assessment and the OSI analyzed by Rancimat. However, the increase of concentration of rancid markers agreed with the increase of aldehyde band measured with mesh cell-FTIR.

Aroma compounds and sensory characteristics as biomarkers of quality of differently processed Tunisian virgin olive oils

2015 ◽  
Vol 50 (8) ◽  
pp. 1764-1770 ◽  
Author(s):  
Manel Issaoui ◽  
Ines Gharbi ◽  
Guido Flamini ◽  
Pier Luigi Cioni ◽  
Alessandra Bendini ◽  
...  
Keyword(s):  
Aroma Compounds ◽  
Sensory Characteristics ◽  
Virgin Olive Oils ◽  
Olive Oils

scholarly journals Sensory characteristics of virgin olive oils from monovarietal Tunisian cultivars and hybrids with European varieties

2007 ◽  
Vol 58 (2) ◽  
Author(s):  
Jacinto Sánchez Casas ◽  
Hedia Manai ◽  
Lourdes Gallardo González ◽  
Faouzia Haddada ◽  
Emilio Osorio Bueno ◽  
...  
Keyword(s):  
Sensory Characteristics ◽  
Virgin Olive Oils ◽  
Olive Oils

A preliminary study on the potential of front face fluorescence spectroscopy for the discrimination of Moroccan virgin olive oils and the prediction of their quality

2021 ◽  
Author(s):  
Hicham Zaroual ◽  
El Mestafa El Hadrami ◽  
Romdhane Karoui
Keyword(s):  
Fluorescence Spectroscopy ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Front Face ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Preliminary Study

This study examines the feasibility of using front face fluorescence spectroscopy (FFFS) to authenticate 41 virgin olive oil (VOO) samples collected from 5 regions in Morocco during 2 consecutive crop seasons.

Shelf-life of Extra Virgin Olive Oils from Southern Italy

2014 ◽  
Vol 10 (3) ◽  
pp. 234-240 ◽  
Author(s):  
Costantina Barbarisi ◽  
Michele Stasio ◽  
Francesco Cara ◽  
Melissa Nazzaro ◽  
Francesco Siano ◽  
...  
Keyword(s):  
Shelf Life ◽  
Southern Italy ◽  
Virgin Olive Oils ◽  
Olive Oils

Quality evolution of extra-virgin olive oils according to their chemical composition during 22 months of storage under dark conditions

2020 ◽  
Vol 311 ◽  
pp. 126044 ◽  
Author(s):  
Sonia Esposto ◽  
Roberto Selvaggini ◽  
Agnese Taticchi ◽  
Gianluca Veneziani ◽  
Beatrice Sordini ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Dark Conditions

As oil blending affects physical, chemical, and sensory characteristics of flavoured olive oils

2016 ◽  
Vol 242 (10) ◽  
pp. 1693-1708 ◽  
Author(s):  
Antonietta Baiano ◽  
Maria Assunta Previtali ◽  
Ilaria Viggiani ◽  
Gabriella Varva ◽  
Giacomo Squeo ◽  
...  
Keyword(s):  
Sensory Characteristics ◽  
Olive Oils ◽  
Physical Chemical
Sign in / Sign up

Export Citation Format

Share Document