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Catalan Virgin Olive Oil Protected Designations of Origin: Physicochemical and Major Sensory Attributes

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Vichi_Catalan_2019.pdf (3.490Mb)
Author
Vichi, Stefania
Tres, Alba
Quintanilla‐Casas, Beatriz
Bustamante, Julen
Guardiola, Francesc
Martí, Esteve
Hermoso, Juan F.
Ninot, Antonia ORCID
Romero, Agustí
Publication date
2019-01-01
URI http://hdl.handle.net/20.500.12327/614
DOI
https://doi.org/10.1002/ejlt.201800130
ISSN
1438-7697
Abstract
Catalonia, located in the northeast of Spain, comprises five extra virgin olive oil (EVOO) protected designations of origin (PDOs). Despite the proximity between them, these PDOs represent unique pedoclimatic conditions and traditional olive cultivars that are briefly reviewed in the present manuscript. In addition to the compliance with quality standards fixed by product specifications, EVOOs show singular and distinctive composition and sensory profiles. With the aim to describe the characteristics of Catalan EVOOs, their sensory and analytical traits are reviewed with the support of data collected between 2009 and 2017 in more than 42 milling facilities from the five Catalan PDOs, within the frame of official surveys launched by the Catalan Government.
Document Type
Article
Document version
Accepted version
Language
English
Subject (CDU)
663/664 - Aliments i nutrició. Enologia. Olis. Greixos
Pages
30
Publisher
Wiley
Is part of
European Journal of Lipid Science and Technology
Citation
Vichi, Stefania, Alba Tres, Beatriz Quintanilla-Casas, Julen Bustamante, Francesc Guardiola, Esteve Martí, Juan F. Hermoso, Antonia Ninot, and Agustí Romero. 2019. "Catalan Virgin Olive Oil Protected Designations Of Origin: Physicochemical And Major Sensory Attributes". European Journal Of Lipid Science And Technology 121 (3): 1800130. Wiley. doi:10.1002/ejlt.201800130.
Grant agreement number
FEDER/ /COMRDI‐15‐1‐0035/EU/Authentication, traceability and food safety of Catalan agri-food products for a better detection of food fraud/AUTENFOOD
Program
Fructicultura
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  • ARTICLES CIENTÍFICS [1905]
 


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