Sensory evaluation of virgin olive oils from organic agriculture and integrated production

Bibliographic Details
Main Author: Peres, Maria de Fátima
Publication Date: 2010
Other Authors: Gouveia, Cecília, Anjos, O., Vitorino, Conceição, Henriques, Luís
Language: eng
Source: Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
Download full: http://hdl.handle.net/10400.11/1953
Summary: In the present work four olive groves were selected: two in organic agriculture and two in integrated production. Olives were handpicked at two ripening stages and processed by a low-scale mill with a working capacity of 0.05 tons h-1. Differences between olive oils were evaluated through a sensory quantitative descriptive analysis (QDA) for positive attributes; moreover, some chemical parameters that could be related with bitterness, like phenol content and the specific absorbance at 225 nm (K225), were determined as well. Some analyses were also conducted with an Alpha MOS electronic nose system, FOX 2000.
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spelling Sensory evaluation of virgin olive oils from organic agriculture and integrated productionVirgin olive oilBitternessSustainable agricultureQDADieta mediterrânicaIn the present work four olive groves were selected: two in organic agriculture and two in integrated production. Olives were handpicked at two ripening stages and processed by a low-scale mill with a working capacity of 0.05 tons h-1. Differences between olive oils were evaluated through a sensory quantitative descriptive analysis (QDA) for positive attributes; moreover, some chemical parameters that could be related with bitterness, like phenol content and the specific absorbance at 225 nm (K225), were determined as well. Some analyses were also conducted with an Alpha MOS electronic nose system, FOX 2000.ElsevierRepositório Científico do Instituto Politécnico de Castelo BrancoPeres, Maria de FátimaGouveia, CecíliaAnjos, O.Vitorino, ConceiçãoHenriques, Luís2013-07-01T16:34:11Z20102010-01-01T00:00:00Zconference objectinfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://hdl.handle.net/10400.11/1953enginfo:eu-repo/semantics/openAccessreponame:Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)instname:FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologiainstacron:RCAAP2025-02-26T14:26:03Zoai:repositorio.ipcb.pt:10400.11/1953Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireinfo@rcaap.ptopendoar:https://opendoar.ac.uk/repository/71602025-05-28T21:40:03.357325Repositórios Científicos de Acesso Aberto de Portugal (RCAAP) - FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologiafalse
dc.title.none.fl_str_mv Sensory evaluation of virgin olive oils from organic agriculture and integrated production
title Sensory evaluation of virgin olive oils from organic agriculture and integrated production
spellingShingle Sensory evaluation of virgin olive oils from organic agriculture and integrated production
Peres, Maria de Fátima
Virgin olive oil
Bitterness
Sustainable agriculture
QDA
Dieta mediterrânica
title_short Sensory evaluation of virgin olive oils from organic agriculture and integrated production
title_full Sensory evaluation of virgin olive oils from organic agriculture and integrated production
title_fullStr Sensory evaluation of virgin olive oils from organic agriculture and integrated production
title_full_unstemmed Sensory evaluation of virgin olive oils from organic agriculture and integrated production
title_sort Sensory evaluation of virgin olive oils from organic agriculture and integrated production
author Peres, Maria de Fátima
author_facet Peres, Maria de Fátima
Gouveia, Cecília
Anjos, O.
Vitorino, Conceição
Henriques, Luís
author_role author
author2 Gouveia, Cecília
Anjos, O.
Vitorino, Conceição
Henriques, Luís
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Repositório Científico do Instituto Politécnico de Castelo Branco
dc.contributor.author.fl_str_mv Peres, Maria de Fátima
Gouveia, Cecília
Anjos, O.
Vitorino, Conceição
Henriques, Luís
dc.subject.por.fl_str_mv Virgin olive oil
Bitterness
Sustainable agriculture
QDA
Dieta mediterrânica
topic Virgin olive oil
Bitterness
Sustainable agriculture
QDA
Dieta mediterrânica
description In the present work four olive groves were selected: two in organic agriculture and two in integrated production. Olives were handpicked at two ripening stages and processed by a low-scale mill with a working capacity of 0.05 tons h-1. Differences between olive oils were evaluated through a sensory quantitative descriptive analysis (QDA) for positive attributes; moreover, some chemical parameters that could be related with bitterness, like phenol content and the specific absorbance at 225 nm (K225), were determined as well. Some analyses were also conducted with an Alpha MOS electronic nose system, FOX 2000.
publishDate 2010
dc.date.none.fl_str_mv 2010
2010-01-01T00:00:00Z
2013-07-01T16:34:11Z
dc.type.driver.fl_str_mv conference object
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.11/1953
url http://hdl.handle.net/10400.11/1953
dc.language.iso.fl_str_mv eng
language eng
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
instname:FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologia
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instname_str FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologia
instacron_str RCAAP
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reponame_str Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
collection Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
repository.name.fl_str_mv Repositórios Científicos de Acesso Aberto de Portugal (RCAAP) - FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologia
repository.mail.fl_str_mv info@rcaap.pt
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