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Characterisation of monovarietal virgin olive oils
Author(s) -
Aparicio Ramón,
Luna Guadalupe
Publication year - 2002
Publication title -
european journal of lipid science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 94
eISSN - 1438-9312
pISSN - 1438-7697
DOI - 10.1002/1438-9312(200210)104:9/10<614::aid-ejlt614>3.0.co;2-l
Subject(s) - ripeness , unsaponifiable , olive oil , food science , chemistry , ripening
This review analyses, how pedoclimatic aspects together with olive ripeness, harvest of olives, and the olive extraction system determine the chemical composition and sensory descriptors which assess the quality of virgin olive oils. Thus for monovarietal virgin olive oil, sensory descriptors evaluated by different European panels, volatile compounds produced through the lipoxygenase pathway, and series of compounds from unsaponifiable matter have been quantified.