1,720,974 research outputs found
Applicazione della gascromatografia con colonne capillari all’analisi chimica del vino e dei suoi derivati.
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Applications of capillary gas chromatography to the quality control of butter and related products
No full textStudy of volatile compounds of virgin olive oils and sensory evaluation: a chemometric approach
No full textIt is well known that olive oils are the only foods whose legal control must also involve sensory evaluation, and that a harmonised protocol is used for this purpose: EEC regulation 2568/91 and an IOOC trade norm of the 1990s introduced a standard method among those used to assess the quality of virgin oils, after which a modified method known as the ‘panel test’ was developed and adopted, firstly by the IOOC and later by the EEC. One problem in applying the panel method often depends on the lack of reference standards for training judges, in addition to, in some cases, a lack of exact knowledge of the origin of some defects; for these reasons, several judges have suggested the unification of some defects, even when these originate from different kinds of problems. In this paper we have applied headspace analyses to a number of samples of oils that were also characterised by a panel
Study of volatile compounds of virgin olive oils and sensory evaluation: a chemometric approach
No full textLa farina del cartamo: contenuto in lipidi, in protidi grezzi e profilo aminacidico registrati per alcune cultivar a diverso rapporto oleico/linoleico
No full textAtti. Convegno Nazionale. “Una coltura alternativa: IL CARTAMO”. Metaponto, 9 Giugno 198
Characterization of extra virgin olive oils quality by analysis of the volatile fraction and sensory evaluation
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