POTENTIAL MODELS DEFINING VIRGIN OLIVE OI L CHARACTERISTICS AND NECESSARY DOC ACCOMPLISHMENT FACTORS

Authors
MONTEDORO GF SERVILI M BALDIOLI M MAGNARINI C COSSIGNANI L DAMIANI P
Citation
Gf. Montedoro et al., POTENTIAL MODELS DEFINING VIRGIN OLIVE OI L CHARACTERISTICS AND NECESSARY DOC ACCOMPLISHMENT FACTORS, Industrie alimentari, 32(316), 1993, pp. 618-631
Citations number
NO
Categorie Soggetti
Food Science & Tenology
Journal title
Industrie alimentari → ACNP
ISSN journal
0019901X
Volume
32
Issue
316
Year of publication
1993
Pages
618 - 631
Database
ISI
SICI code
0019-901X(1993)32:316<618:PMDVOO>2.0.ZU;2-2
Abstract
The quality of any food product can be evaluated as per its typical ch aracteristics, and for virgin olive oil, in particular, these are rela ted to agronomic factors and technological production processes which modify and influence the sensory and chemical characteristics. This pa per reviews these aspects in relation to virgin olive oil quality and emphasizes the trials carried out, using multivariate statistical meth odology, to specify instrumental and sensorial parameters for defining virgin olive oil characteristics.