VIRGIN OLIVE OIL QUALITY - SOME NEW CRITE RIA FOR ITS EVALUATION

Authors
CASADO FH FERNANDEZ MAN GARIN AG GOMEZ AR CAMACHO ML REY AL DURAN RM DELVALLE MLJ CAMINO MCP VENTULA AC MENDOZA JA ROSALES FG DOBARGANES MC CONSTANTE EG
Citation
Fh. Casado et al., VIRGIN OLIVE OIL QUALITY - SOME NEW CRITE RIA FOR ITS EVALUATION, Grasas y aceites, 44(1), 1993, pp. 10-17
Citations number
NO
Categorie Soggetti
Food Science & Tenology","Chemistry Applied
Journal title
Grasas y aceites → ACNP
ISSN journal
00173495
Volume
44
Issue
1
Year of publication
1993
Pages
10 - 17
Database
ISI
SICI code
0017-3495(1993)44:1<10:VOOQ-S>2.0.ZU;2-W
Abstract
The present study consists in the evaluation of twenty five parameters for determining the influence of continuous system of pastes centrifu gation, discontinuous press system and partial extraction system on ob tetion of virgin olive oil, and their possible utilization as new qual ity parameters. Also, those indexes more related to quality than to sp oilt degree (acid value, peroxide value and K270) were determined. The tested oils have been obtained in three oil-mills, from three differe nt olive varieties, in two ripening states.