Twenty extra virgin olive oils from Campania (Italy) were characterizedfor their chemical and sensory properties. The phenolic profile was evaluatedusing high performance liquid chromatographic coupled withmass spectrometry of second order. The fatty acid profile, the oxidativestability (rancimat test), the total phenols, the free acid and the peroxidevalue were compared with the sensory score obtained using a trained panel.The phenolic profile resulted to be strictly related to the preferenceof the panel, as well as to the oxidative parameters of the oils.
Chemical and sensory characterization of virgin olive oils from Campania
Loizzo M. R.;
2009-01-01
Abstract
Twenty extra virgin olive oils from Campania (Italy) were characterizedfor their chemical and sensory properties. The phenolic profile was evaluatedusing high performance liquid chromatographic coupled withmass spectrometry of second order. The fatty acid profile, the oxidativestability (rancimat test), the total phenols, the free acid and the peroxidevalue were compared with the sensory score obtained using a trained panel.The phenolic profile resulted to be strictly related to the preferenceof the panel, as well as to the oxidative parameters of the oils.File in questo prodotto:
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