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Relation of acidity and sensory quality with sterol content of olive oil from stored fruit.

Author(s) : GUTIÉRREZ F., VARONA I., ALBI M. A.

Type of article: Article

Summary

Olive fruits were stored at room temperature or at 5 °C. After storage, oil was extracted and composition and quality were determined. During fruit storage, there was no significant variation in fatty acid composition. However, the sterol composition of the oil varied markedly, acidity increased, and there was a very significant decrease in sensorial quality.

Details

  • Original title: Relation of acidity and sensory quality with sterol content of olive oil from stored fruit.
  • Record ID : 2002-0829
  • Languages: English
  • Source: J. agric. Food Chem. - vol. 48 - n. 4
  • Publication date: 2000

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