Abstract
Abencor system of olives sampled in 2000 - 01 of the Cacerena, Carrasquena, Cornezuelo, Corniche, Morisca, Picual and Verdial de Badajoz varieties in different stages of ripeness have been evaluated. The analysis of variance taking into account the variety and ripeness data shows the differences found for the different attributes that characterize them. Likewise, the correlation between the physicochemical characteristics of these oils and their attributes are shown.
Highlights
Abencor system of olives sampled in 2000 - 01 of the Cacereña, Carrasqueña, Cornezuelo, Corniche, Morisca, Picual and Verdial de Badajoz varieties in different stages of ripeness have been evaluated
Se aportaba una mayor información, que conjuntamente con los datos físico-químicos igualmente obtenidos de estos aceites, complementaban los estudios de caracterización sobre estas variedades
Estudio del contenido en ácidos grasos de aceites monovarietales elaborados a partir de aceitunas producidas en la región extremeña
Summary
Sensory quality of virgin olive oils coming from olive varieties produced in Extremadura (Spain). Abencor system of olives sampled in 2000 - 01 of the Cacereña, Carrasqueña, Cornezuelo, Corniche, Morisca, Picual and Verdial de Badajoz varieties in different stages of ripeness have been evaluated. The analysis of variance taking into account the variety and ripeness data shows the differences found for the different attributes that characterize them. The correlation between the physicochemical characteristics of these oils and their attributes are shown. KEY - WORDS: Extremadura – Monovarieties – Sensory analysis - Virgin olive oil
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