Chemical Composition and Sensory Quality of Tunisian ‘Sayali’ Virgin Olive Oils as Affected by Fruit Ripening: Toward an Appropriate Harvesting Time

2017 ◽  
Vol 94 (7) ◽  
pp. 913-922 ◽  
Author(s):  
Houda Nsir ◽  
Amani Taamalli ◽  
Enrico Valli ◽  
Alessandra Bendini ◽  
Tullia Gallina Toschi ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Fruit Ripening ◽  
Sensory Quality ◽  
Virgin Olive Oils ◽  
Harvesting Time ◽  
Olive Oils

Chemical composition and oxidative stability of Tunisian monovarietal virgin olive oils with regard to fruit ripening

2008 ◽  
Vol 109 (4) ◽  
pp. 743-754 ◽  
Author(s):  
Olfa Baccouri ◽  
Mokhtar Guerfel ◽  
Bechir Baccouri ◽  
Lorenzo Cerretani ◽  
Alessandra Bendini ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Oxidative Stability ◽  
Fruit Ripening ◽  
Virgin Olive Oils ◽  
Olive Oils

scholarly journals Sensory quality of virgin olive oils coming from olive varieties produced in Extremadura (Spain)

2006 ◽  
Vol 57 (3) ◽  
Author(s):  
Jacinto Sánchez Casas ◽  
Concepción De Miguel Gordillo ◽  
Emilio Osorio Bueno ◽  
Julia Marín Expósito ◽  
Lourdes Gallardo González ◽  
...  
Keyword(s):  
Sensory Quality ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Olive Varieties

Effect of light exposure on the quality of extra virgin olive oils according to their chemical composition

2017 ◽  
Vol 229 ◽  
pp. 726-733 ◽  
Author(s):  
Sonia Esposto ◽  
Agnese Taticchi ◽  
Stefania Urbani ◽  
Roberto Selvaggini ◽  
Gianluca Veneziani ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Light Exposure ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Effect Of Light

Quality evolution of extra-virgin olive oils according to their chemical composition during 22 months of storage under dark conditions

2020 ◽  
Vol 311 ◽  
pp. 126044 ◽  
Author(s):  
Sonia Esposto ◽  
Roberto Selvaggini ◽  
Agnese Taticchi ◽  
Gianluca Veneziani ◽  
Beatrice Sordini ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Dark Conditions

Influence of malaxation temperature and time on the quality of virgin olive oils

2001 ◽  
Vol 72 (1) ◽  
pp. 19-28 ◽  
Author(s):  
Franca Angerosa ◽  
Roberta Mostallino ◽  
Carla Basti ◽  
Raffaella Vito
Keyword(s):  
Virgin Olive Oils ◽  
Olive Oils

scholarly journals Desamerization of Bitter Jam: Biochemical and Sensory Quality

2018 ◽  
Vol 2018 ◽  
pp. 1-13
Author(s):  
Samira Lagha-Benamrouche ◽  
Terkia Benaissa ◽  
Rezki Sadoudi
Keyword(s):  
Chemical Composition ◽  
Vitamin C ◽  
Sensory Analysis ◽  
Sensory Quality ◽  
Bioactive Compound ◽  
Antioxidant Potential ◽  
Antioxidant Compounds ◽  
Bitter Orange ◽  
Sensorial Quality

This work consists of studying the influence of the desamerization of the mesocarpe on the chemical composition and the sensorial quality of the jam, based on the bitter orange. The results of the various analysis show that desamerization decreases acidity, sugars, protein, and bioactive compound levels (carotenoids, polyphenols, and vitamin C), but desamerized jams still remain an important source of antioxidant compounds with antioxidant potential in the diet. Concerning the sensory analysis of the jams, the results show that the jam desamerized with water presents the same bitterness as the bitter jam and that the salt significantly reduces the bitterness of the jams.

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