OLIVE OILS OF ISTRIA - CHEMICAL CHARACTER IZATION OF THE MOST COMMON CULTIVARS

Authors
PROCIDA G FAVRETTO LG VOJNOVIC D SOLINAS M ZUZIC I
Citation
G. Procida et al., OLIVE OILS OF ISTRIA - CHEMICAL CHARACTER IZATION OF THE MOST COMMON CULTIVARS, Industrie alimentari, 33(324), 1994, pp. 308-312
Citations number
NO
Categorie Soggetti
Food Science & Tenology
Journal title
Industrie alimentari → ACNP
ISSN journal
0019901X
Volume
33
Issue
324
Year of publication
1994
Pages
308 - 312
Database
ISI
SICI code
0019-901X(1994)33:324<308:OOOI-C>2.0.ZU;2-D
Abstract
In the present paper a chemical and sensory evaluation of oils produce d by four of the most common cultivars of Istria (Leccino, Buga, Carbo nera and Bianchera) has been performed. Besides the most commonly used chemical analyses (acidity, peroxide value, U.V. absorption, fatty ac ids, sterol and aliphatic alcohol content), the oil quality was also e valuated by panel test supported by the determination of phenolic and flavour compounds.