Chemical and sensory characteristics of «Arbequina» olive oil obtained in different growing areas of Spain

被引：0
|
作者：
Tous, J. [1 ]
Romero, A. [1 ]
Plana, J. [1 ]
Guerrero, L. [2 ]
Díaz, I. [2 ]
Hermoso, J.F. [1 ]
机构：
[1] Centre de Mas Bové, Apartat 415, 43280 Reus (Tarragona), Spain
[2] Divisio Alimentaria-CTC, Granja Camps I Armet, 17121 Monells (Girona), Spain
来源：
Grasas y Aceites | / 48卷 / 06期
关键词：
D O I：
暂无
中图分类号：
学科分类号：
摘要：
引用
收藏
页码：415 / 424
相关论文
共 50 条
  • [41] Spatial and Temporal Analysis of Water Resources in the Olive-Growing Areas of Extremadura, Southwestern Spain
    Moral, Francisco J.
    Rebollo, Francisco J.
    Garcia-Martin, Abelardo
    Paniagua, Luis L.
    Honorio, Fulgencio
    LAND, 2024, 13 (08)
  • [42] Chemical and Molecular Characterization of Crude Oil Obtained by Olive-Pomace Recentrifugation
    Pasqualone, Antonella
    Di Rienzo, Valentina
    Sabetta, Wilma
    Fanelli, Valentina
    Summo, Carmine
    Paradiso, VitoMichele
    Montemurro, Cinzia
    Caponio, Francesco
    JOURNAL OF CHEMISTRY, 2016, 2016
  • [43] Chemical profiles and Sensory analysis of four varieties of olive oil cultivated in Morocco
    Gharby, S.
    Harhar, H.
    Jadouali, S. M.
    Hajib, A.
    Nounah, I.
    Farssi, M.
    Taleb, A. Ait
    MOROCCAN JOURNAL OF CHEMISTRY, 2018, 6 (02): : 359 - 366
  • [44] CHEMICAL AND SENSORY CHARACTERISTICS OF STORED MENHADEN OIL SOYBEAN OIL BLENDS
    SCHNEPF, M
    SPENCER, G
    CARLAT, J
    JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1991, 68 (05) : 281 - 284
  • [45] Chemical and sensory characteristics of stored menhaden oil/soybean oil blends
    Schnepf, Marilynn
    Spencer, Gwen
    Carlat, Jon
    JAOCS, Journal of the American Oil Chemists' Society, 1991, 68 (05): : 281 - 284
  • [46] Chemical and Sensorial Characteristics of Olive Oil Produced from the Lebanese Olive Variety "Baladi'
    El Riachy, Milad
    Bou-Mitri, Christelle
    Youssef, Amira
    Andary, Roland
    Skaff, Wadih
    SUSTAINABILITY, 2018, 10 (12)
  • [47] Application of oxygen during olive fruit crushing impacts on the characteristics and sensory profile of the virgin olive oil
    Sanchez-Ortiz, Araceli
    Aymen Bejaoui, Mohamed
    Aguilera Herrera, Maria Paz
    Jimenez Marquez, Antonio
    Beltran Maza, Gabriel
    EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, 2016, 118 (07) : 1018 - 1029
  • [48] The evolution of Arbequina olive oil quality during ripening in a commercial super-high density orchard in north-east Spain
    Abenoza, M.
    Lasa, J. M.
    Benito, M.
    Oria, R.
    Sanchez Gimeno, A. C.
    RIVISTA ITALIANA DELLE SOSTANZE GRASSE, 2015, 92 (02): : 83 - 92
  • [49] Physico-chemical and sensory evaluation of virgin olive oils from several Algerian olive-growing regions
    Douzane, Malika
    Daas, Mohamed-Seghir
    Meribai, Amel
    Guezil, Ahmed-Hani
    Abdi, Abdelkrim
    Tamendjari, Abderezak
    OCL-OILSEEDS AND FATS CROPS AND LIPIDS, 2021, 28
  • [50] Chemical and sensory stability of fried-salted peanuts flavored with oregano essential oil and olive oil
    Olmedo, Ruben H.
    Asensio, Claudia
    Nepote, Valeria
    Mestrallet, Marta G.
    Grosso, Nelson R.
    JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2009, 89 (12) : 2128 - 2136
12345