Virgin olive oil quality: Some new criteria for its evaluation

F. Hidalgo Casado; M. A. Navas Fernández; A. Guinda Garín; A. Ruiz Gómez; M. León Camacho; A. Lanzón Rey; R. Maestro Durán; M. L. Janer del Valle; M. C. Pérez Camino; A. Cert Ventulá; J. Alba Mendoza; F. Gutiérrez Rosales; M. C. Dobarganes; E. Graciani Constante

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

Virgin olive oil quality: Some new criteria for its evaluation

Authors

F. Hidalgo Casado Instituto de la Grasa y sus Derivados (CSIC)
M. A. Navas Fernández Instituto de la Grasa y sus Derivados (CSIC)
A. Guinda Garín Instituto de la Grasa y sus Derivados (CSIC). Sevilla
A. Ruiz Gómez Instituto de la Grasa y sus Derivados (CSIC)
M. León Camacho Instituto de la Grasa y sus Derivados (CSIC)
A. Lanzón Rey Instituto de la Grasa y sus Derivados (CSIC)
R. Maestro Durán Instituto de la Grasa y sus Derivados (CSIC)
M. L. Janer del Valle Instituto de la Grasa y sus Derivados (CSIC)
M. C. Pérez Camino Instituto de la Grasa y sus Derivados (CSIC)
A. Cert Ventulá Instituto de la Grasa y sus Derivados (CSIC)
J. Alba Mendoza Instituto de la Grasa y sus Derivados (CSIC)
F. Gutiérrez Rosales Instituto de la Grasa y sus Derivados (CSIC)
M. C. Dobarganes Instituto de la Grasa y sus Derivados (CSIC)
E. Graciani Constante Instituto de la Grasa y sus Derivados (CSIC)

DOI:

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

Keywords:

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

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.

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Published

1993-02-28

How to Cite

Hidalgo Casado F, Navas Fernández MA, Guinda Garín A, Ruiz Gómez A, León Camacho M, Lanzón Rey A, Maestro Durán R, Janer del Valle ML, Pérez Camino MC, Cert Ventulá A, Alba Mendoza J, Gutiérrez Rosales F, Dobarganes MC, Graciani Constante E. Virgin olive oil quality: Some new criteria for its evaluation. Grasas aceites [Internet]. 1993Feb.28 [cited 2025Feb.22];44(1):10-7. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1114

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Issue

Vol. 44 No. 1 (1993)

Section

Research

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