A Study of Selected Sensory and Chemical Quality Год выпуска: 2014Автор: Yousef Tawalbeh,Ali Al-Saed and Khalid Al-IsmailИздательство: LAP Lambert Academic PublishingСтраниц: 108ISBN: 9783846515716Описание This study give a full explanation about the sensory and chemical characteristics of olive oil. Olive oil designation according to chemical and sensory attributes, Influence of olive varieties and olive harvesting stages on the acidity, peroxide value, OD232, OD270, total phenols, fatty acid composition, un saponifiable constituents are explained in this study, Furthermore, this study describe the correlation between sensory and chemical properties of olive oil obtained from different types of olive varieties. additionally, this study focus on the effect of effect of harvesting stages and varieties of olive oil on the classification of virgin olive oil according to standards of international olive council. This study describe the effect of olives obtaining conditions on the positive and negative sensory attributes of virgin olive oil.
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