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Relation entre l'acidité et la qualité sensorielle par rapport à la teneur en stérol de l'huile d'olive obtenue à partir des fruits entreposées.

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

Auteurs : GUTIÉRREZ F., VARONA I., ALBI M. A.

Type d'article : Article

Résumé

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.

Détails

  • Titre original : Relation of acidity and sensory quality with sterol content of olive oil from stored fruit.
  • Identifiant de la fiche : 2002-0829
  • Langues : Anglais
  • Source : J. agric. Food Chem. - vol. 48 - n. 4
  • Date d'édition : 2000

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