This work reports on the sensory and analytical quality level of destined virgin olive oils. Due to the non-mechanical/thermal stress of olive paste, related to the soft action of destoner, the above destoned oils stood out for their intense fragrance and their high levels of natural flavourings, aromas, antioxidants and vitamins.

Assessment of bioactive analytical fractions of destoned virgin olive oils from campania region / Ranalli, Alfonso; Contento, Stefania; Marchegiani, Donato; Pardi, Diana; Girardi, Fabio; Pardi, Davide. - 949:949(2012), pp. 481-486. (Intervento presentato al convegno 6th International Symposium on Olive Growing tenutosi a Portugal, Colégio do Espirito Santo, University of Évora) [10.17660/ActaHortic.2012.949.71].

Assessment of bioactive analytical fractions of destoned virgin olive oils from campania region

Girardi, Fabio;
2012

Abstract

This work reports on the sensory and analytical quality level of destined virgin olive oils. Due to the non-mechanical/thermal stress of olive paste, related to the soft action of destoner, the above destoned oils stood out for their intense fragrance and their high levels of natural flavourings, aromas, antioxidants and vitamins.
2012
6th International Symposium on Olive Growing
aroma; flavour; physico-chemical traits; pulp olive oils; shelf-life; typicality
04 Pubblicazione in atti di convegno::04b Atto di convegno in volume
Assessment of bioactive analytical fractions of destoned virgin olive oils from campania region / Ranalli, Alfonso; Contento, Stefania; Marchegiani, Donato; Pardi, Diana; Girardi, Fabio; Pardi, Davide. - 949:949(2012), pp. 481-486. (Intervento presentato al convegno 6th International Symposium on Olive Growing tenutosi a Portugal, Colégio do Espirito Santo, University of Évora) [10.17660/ActaHortic.2012.949.71].
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11573/1492398
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