Vol. 45 No. 1-2 (1994)

The sensory and nutritional quality of virgin olive oil. C. Peri, A. Garrido, A. López (Ed.)

DOI: https://doi.org/10.3989/gya.1994.v45.i1-2

Published: 1994-04-30

Editorial

[es] [en] Editorial. Foreword

Equipo Editorial
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Monography

[en] Olive oil quality and EEC regulations

Claudio Ranzani

1-4
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[en] A Study of sensory and nutritional quality of virgin olive oil. Presentation of a European project of research

Giovanni Esposito, Claudio Peri

5-8
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[en] Consumer attitudes and olive oil acceptance: The potential consumer

Jean A. McEwan

9-15
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[en] Consumer attitudes and olive oil acceptance: the traditional consumer

Ella Pagliarini, Mario Bertuccioli, Silvia Abba

16-19
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[en] Sensory profiling: a method for describing the sensory characteristics of virgin olive oil

David H. Lyon, Martin P. Watson

20-25
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[en] Relationship between the COI test and other sensory profiles by statistical procedures

R. Aparicio, M. V. Alonso, M. T. Morales, J. J. Calvente

26-41
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[en] The sensory wheel of virgin olive oil

Jos Mojet, Sijmen de Jong

42-47
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[en] Some nutritional benefits of extra virgin olive oil

S. Ciappellano, P. Simonetti, F. Brighenti, G. Bermano, G. Testolin

48-52
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[en] Good Manufacturing Practice (GMP) guidelines for virgin olive oil production

Christos Petrakis

53-54
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[en] A study of the sensory and nutritional quality of virgin olive oil in relation to variety, ripeness and extraction technology. Overview of the three year study and conclusion

Mario Bertuccioli

55-59
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[en] Implications for the future and recommendations for modifications to current regulations concerning virgin olive oil

Claudio Peri, Cristina Rastelli

60-61
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[en] Sensory and instrumental assessment of olive oil appearance

E. Pagliarini, C. Rastelli

62-64
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[en] Study of the subjective affective meaning and motivational aspects towards extra virgin olive oil

Ella Pagliarini, Paolo Stramba Badiale, Laura Semeria

65-67
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[en] Rapid determination of phenol content in extra virgin olive oil

F. Favati, G. Caporale, M. Bertuccioli

68-70
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[en] A suitable method for defining the nutritional quality of virgin olive oil

S. Ciappellano, P. Simonetti, G. Bermano, E. Leopardi, G. Testolin

71-74
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[en] Good control practices underlined by an on-line fuzzy control database

R. Aparicio, J. J. Calvente, M. V. Alonso, M. T. Morales

75-81
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Documentation

[es] Reviews of new books

A. Garrido Fernández, C. Gómez Herrera, P. García García, M. V. Alonso García, A. H. Sánchez Gómez, A. Guinda, A. Heredia Moreno, R. Zamora, A. Garrido, F. J. Hidalgo, A. de Castro, J. C. González Vázquez, G. Márquez Ruiz

82-92
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News

[es] [en] Meetings and Congresses celebrated. Forthcoming Congresses and Meetings.Other news. Technical novelties

Equipo Editorial

93-105
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