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- Franco M<sup>a</sup> Nieves
- Vegetal Biology, Ecology and Soil Sciences Department. University of Extremadura
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- Sánchez Jacinto
- Technological Agri-Food Institute (INTAEX)
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- Miguel Concepción De
- Vegetal Biology, Ecology and Soil Sciences Department. University of Extremadura
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- Martínez Manuel
- Agronomic and Forestry Engineering Department. University of Extremadura
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- Martín-Vertedor Daniel
- Technological Agri-Food Institute (INTAEX)
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Virgin Olive Oil (VOO) is a product much demanded by consumers looking for the highest quality and certain traits considered to be typical of the Mediterranean area. The olive fruit’s properties and the industry-regulated physicochemical and sensory parameters of seven cultivars were evaluated during the ripening process. In general, the oil percentage in both the wet and dry material increased for all the cultivars from the green to the spotted stages of maturation, and they stayed constant statistically until the ripe stage with just a few exceptions. The lowest oil content was observed in the Manzanilla Cacereña cultivar in all stages of maturation. The cultivars that presented the lowest oil yields in the Abencor system were Manzanilla Cacereña and Carrasqueña, and the highest Corniche. In general, all the cultivars except one presented good behaviour during the mixing process, the exception being Manzanilla Cacereña which presented the lowest values of the extractability percentage. The moisture content of the olives presented a common pattern, increasing from the green to the spotted stage, with the differences being significant in the Corniche, Picual, and Verdial de Badajoz cultivars. All the oils analysed were classified into the “extra virgin” category according to the results for the regulated parameters. The fruity, bitter, and pungent attributes decreased during ripening in all the cultivars studied. In the green stage of maturation, Arbequina had the least intensity of bitterness and pungency, but there were no significant differences among cultivars in the fruity attribute.
収録刊行物
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- Journal of Oleo Science
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Journal of Oleo Science 64 (3), 263-273, 2015
公益社団法人 日本油化学会
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詳細情報 詳細情報について
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- CRID
- 1390282679070236800
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- NII論文ID
- 130004800112
- 40020370677
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- NII書誌ID
- AA11503337
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- ISSN
- 13473352
- 13458957
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- NDL書誌ID
- 026160315
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- PubMed
- 25757430
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- 本文言語コード
- en
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- データソース種別
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- JaLC
- NDL
- Crossref
- PubMed
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可