Twenty extra virgin olive oils from Campania (Italy) were characterized for their chemical and sensory properties. The phenolic profile was evaluated using high performance liquid chromatographic coupled with mass spectrometry of second order. The fatty acid profile, the oxidative stability (rancimat test), the total phenols, the free acid and the peroxide value were compared with the sensory score obtained using a trained panel. The phenolic profile resulted to be strictly related to the preference of the panel, as well as to the oxidative parameters of the oils.

Caratterizzazione analitico-sensoriale di oli vergini di oliva campani

LOIZZO, Monica Rosa;
2009-01-01

Abstract

Twenty extra virgin olive oils from Campania (Italy) were characterized for their chemical and sensory properties. The phenolic profile was evaluated using high performance liquid chromatographic coupled with mass spectrometry of second order. The fatty acid profile, the oxidative stability (rancimat test), the total phenols, the free acid and the peroxide value were compared with the sensory score obtained using a trained panel. The phenolic profile resulted to be strictly related to the preference of the panel, as well as to the oxidative parameters of the oils.
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/20.500.11770/150565
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