Evolution of the quality and sensory characteristics of extra virgin olive oil as affected by phenolic content during long‐time storage at room temperature
Abstract:Background
Extra Virgin olive oils are directly obtained from olives and their quality is influenced by the oxidative process during storage as consequence the category may be penalized. Sensory attributes are crucial parameter of olive oils quality and classifications. This study evaluated the main sensorial and volatile profile of three olive oils with high medium and low content of initial total phenolic compounds (from ‘Koroneiki’ Blend of varieties and ‘Arbequina’ respectively) including quality parameter… Show more
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