Does water addition during the industrial milling phase affect the chemical-sensory quality of olive oils? The case of cv. Arbequina oils

At olive oil industrial extraction, water addition is a practice overcoming the formation of thick pastes. The effect of water addition (0 to 6.2%, kgadded water/kgolives), during the industrial milling of cv. Arbequina olives, on the oils’ chemical-sensory quality, was evaluated. Despite the extra...

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Bibliographic Details
Main Author: Marx, Ítala (author)
Other Authors: Casal, Susana (author), Rodrigues, Nuno (author), Cruz, Rebeca (author), Veloso, Ana C.A. (author), Pereira, J.A. (author), Peres, António M. (author)
Format: article
Language:eng
Published: 2022
Subjects:
Olive oil
Industrial extraction
Water addition
Phenolic profile
Sensory analysis
Electronic tongue
Potentiometry
Chemometrics
Online Access:http://hdl.handle.net/10198/25531
Country:Portugal
Oai:oai:bibliotecadigital.ipb.pt:10198/25531

Internet

http://hdl.handle.net/10198/25531

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