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A Report for the Rural Industries Research and Development Corporation
出版Rural Industries Research and Development Corporation, 2007
ISBN17415139879781741513981
URLhttp://books.google.com.hk/books?id=sVLHGAAACAAJ&hl=&source=gbs_api
註釋The quality of olive oil is largely determined by the minor components, especially volatile (aroma, flavour) and phenolic (flavour, antioxidant) compounds. We have devoted a large part of this study in identifying and monitoring these compounds (among others) in fruit, and during processing and oil storage, while exploring how these stages may affect levels of these compounds and hence consumer satisfaction and acceptance. We show in this study that it is possible to have objective, reproducible, reliable measures of many of the compounds that affect the sensory properties of olive oil, and hence consumer satisfaction and acceptance.