Characteristics and sensory assessment of extra virgin olive oils produced in two different zones of Brazil-Reference-Cited by-同舟云学术

Characteristics and sensory assessment of extra virgin olive oils produced in two different zones of Brazil

Published:2022-11-30 Issue:4 Volume:100 Page:303-315
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Americ Oil Chem Soc

Author:

Garavaglia Juliano¹^ORCID,da Costa Jadson Romualdo Oliveira¹,Menezes Rafaella Câmara Rocha¹,Dal Bosco Simone Morelo¹,Machado Isabel Cristina Kasper¹,Olivares Merino Inmaculada²,Sánchez Villasclaras Sebastián²

Affiliation:

1. Nutrition Department Federal University of Health Sciences of Porto Alegre (UFCSPA) Porto Alegre Brazil

2. Center for Advanced Studies in Olive Grove and Olive Oils, Department of Chemical, Environmental and Materials Engineering University of Jaen (UJA) Jaen Spain

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/aocs.12670

Reference32 articles.

1. Modulating the bitterness of Empeltre olive oil by partitioning polyphenols between oil and water phases: Effect on quality and shelf life

2. Variations of phenolic compounds, fatty acids and some qualitative characteristics of Sarıulak olive oil as induced by growing area

3. Total Phenolics of Virgin Olive Oils Highly Correlate with the Hydrogen Atom Transfer Mechanism of Antioxidant Capacity

4. Liquid–liquid and solid-phase extractions of phenols from virgin olive oil and their separation by chromatographic and electrophoretic methods

5. Characterization of Arbequina virgin olive oils produced in different regions of Brazil and Spain: Physicochemical properties, oxidative stability and fatty acid profile

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