Chemometric characterization of three varietal olive oils (Cvs. cobrancosa, madural and verdeal Transmontana) extracted from olives with different maturation indices

This paper evaluates the usefulness of three chemical parameters (compositions on tocopherols, sterols and fatty acids) as a tool to discriminate three varietal olive oils (Cvs. Cobrançosa, Madural and Verdeal Transmontana), which are permitted cultivars for the production of ‘‘Trás-os-Montes olive...

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Bibliographic Details
Main Author: Matos, L.C. (author)
Other Authors: Cunha, Sara C. (author), Amaral, Joana S. (author), Pereira, J.A. (author), Andrade, P.B. (author), Seabra, R.M. (author), Oliveira, Beatriz (author)
Format: article
Language:eng
Published: 2008
Subjects:
Portuguese virgin olive oil
Ripening
Chemometrics
PDO
Online Access:http://hdl.handle.net/10198/754
Country:Portugal
Oai:oai:bibliotecadigital.ipb.pt:10198/754

Internet

http://hdl.handle.net/10198/754

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