Grasas y Aceites, Vol 44, No 1 (1993)

Virgin olive oil quality: Some new criteria for its evaluation


https://doi.org/10.3989/gya.1993.v44.i1.1114

F. Hidalgo Casado
Instituto de la Grasa y sus Derivados (CSIC), Spain

M. A. Navas Fernández
Instituto de la Grasa y sus Derivados (CSIC), Spain

A. Guinda Garín
Instituto de la Grasa y sus Derivados (CSIC). Sevilla, Spain

A. Ruiz Gómez
Instituto de la Grasa y sus Derivados (CSIC), Spain

M. León Camacho
Instituto de la Grasa y sus Derivados (CSIC), Spain

A. Lanzón Rey
Instituto de la Grasa y sus Derivados (CSIC), Spain

R. Maestro Durán
Instituto de la Grasa y sus Derivados (CSIC), Spain

M. L. Janer del Valle
Instituto de la Grasa y sus Derivados (CSIC), Spain

M. C. Pérez Camino
Instituto de la Grasa y sus Derivados (CSIC), Spain

A. Cert Ventulá
Instituto de la Grasa y sus Derivados (CSIC), Spain

J. Alba Mendoza
Instituto de la Grasa y sus Derivados (CSIC), Spain

F. Gutiérrez Rosales
Instituto de la Grasa y sus Derivados (CSIC), Spain

M. C. Dobarganes
Instituto de la Grasa y sus Derivados (CSIC), Spain

E. Graciani Constante
Instituto de la Grasa y sus Derivados (CSIC), Spain

Abstract


The present study consists in the evaluation of twenty five parameters for determining the influence of continuous system of pastes centrifugation, discontinuous press system and partial extraction system on obtaining of virgin olive oil, and their possible utilization as new quality parameters. Also, those indexes more related to quality than to spoilt degree (acid value, peroxide value and K270) were determined.
The tested oils have been obtained in three oil-mills, from three different olive varieties, in two ripening states.

Keywords


Extraction system (effect of); Quality (criterion); Virgin olive oil

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Copyright (c) 1993 Consejo Superior de Investigaciones Científicas (CSIC)

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