What is it about?
We analysed chemical and sensory traits of olive oils from 14 minor Sicilian olive genotypes in comparison with oils from six major Sicilian and three international cultivars. Fatty acid composition, phenol composition, carotenoid content and antioxidant power were determined and analysed using univariate and multivariate procedures.
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Why is it important?
Studying the sensory profile and chemical composition of monovarietal extra-virgin olive oils is important to define and manage their quality and uniqueness.
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This page is a summary of: Quality evaluation of extra-virgin olive oils from Sicilian genotypes grown in a high-density system, International Journal of Food Sciences and Nutrition, September 2019, Taylor & Francis, DOI: 10.1080/09637486.2019.1666806.
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