Évaluation de la qualité de l’huile de pulpe d’olive vierge de la variété Picholine marocaine

Évaluation de la qualité de l’huile de pulpe d’olive vierge de la variété Picholine marocaine

This work examines the effect of olives pitting on virgin olive oil quality. It compares physicochemical and gustative quality of oils obtained from whole olives and pitted ones. Oil analyses concerned free acidity, peroxide index, UV extinctions at 232 and 270 nm, total phenolics content and fatty...

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Bibliographic Details
Main Authors: M. OUEDRHIRI, C. BENISMAIL, F. EL MOHTADI, A. ACHKARI-BEGDOURI
Format: Article
Language:English
Published: Institut Agronomique et Vétérinaire Hassan II 2017-05-01
Series:Revue Marocaine des Sciences Agronomiques et Vétérinaires
Subjects:
Olive pulp oil
physicochemical characterization
chemical quality
gustative quality
triangular test
taste preference
Online Access:http://agrimaroc.org/index.php/Actes_IAVH2/article/view/455/447

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