Catalan Virgin Olive Oil Protected Designations of Origin: Physicochemical and Major Sensory Attributes
Ver/Abrir
Autor/a
Vichi, Stefania
Tres, Alba
Quintanilla‐Casas, Beatriz
Bustamante, Julen
Guardiola, Francesc
Martí, Esteve
Hermoso, Juan F.
Romero, Agustí
Fecha de publicación
2019-01-01ISSN
1438-7697
Resumen
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.
Tipo de documento
Artículo
Versión del documento
Versión aceptada
Lengua
English
Materias (CDU)
663/664 - Alimentos y nutrición. Enología. Aceites. Grasas
Páginas
30
Publicado por
Wiley
Publicado en
European Journal of Lipid Science and Technology
Citación
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.
Número del acuerdo de la subvención
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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