Chemical and Sensory Characterization of Nine Spanish Monovarietal Olive Oils: An Emphasis on Wax Esters

Sensory and Chemical Analyses of Monovarietal Olive Oils from Lake Garda (Northern Italy)

The qualitative description of an olive oil should be based not only on chemical and physical analyses but also on sensory evaluation. The present study was designed to evaluate by sensory analysis the monovarietal oils from olive accessions in a germplasm collection in northern Italy’s Lake Garda area. Relationships of chemical and sensory evaluation were studied by correlation and multiple re...

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

The chemical composition of virgin olive oil may be influenced by genotype and different agronomic (i.e. fruit ripeness degree, water supply) and technological factors. This article reports the evaluation of the influence of the olive ripening stage on the quality indices, the major and the minor components and the oxidative stability of the two main monovarietal Tunisian cultivars (cvv. Chétou...

Italian National Database of Monovarietal Extra Virgin Olive Oils

The Compounds Responsible for the Sensory Profile in Monovarietal Virgin Olive Oils.

Monovarietal virgin olive oils (VOOs) are very effective to study relationships among sensory attributes, the compounds responsible for flavour, and factors affecting them. The stimulation of the human sensory receptors by volatile and non-volatile compounds present in monovarietal virgin olive oils gives rise to the sensory attributes that describe their peculiar delicate and fragrant flavours...

Chemical-physical characteristics of olive oils