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.

Downloads

Download data is not yet available.

Downloads

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. grasasaceites [Internet]. 1993Feb.28 [cited 2023Sep.24];44(1):10-7. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1114

Download Citation

Issue

Vol. 44 No. 1 (1993)

Section

Research

License

This work is licensed under a Creative Commons Attribution 4.0 International License.

© CSIC. Manuscripts published in both the printed and online versions of this Journal are the property of Consejo Superior de Investigaciones Científicas, and quoting this source is a requirement for any partial or full reproduction.

All contents of this electronic edition, except where otherwise noted, are distributed under a “Creative Commons Attribution 4.0 International” (CC BY 4.0) License. You may read here the basic information and the legal text of the license. The indication of the CC BY 4.0 License must be expressly stated in this way when necessary.

Self-archiving in repositories, personal webpages or similar, of any version other than the published by the Editor, is not allowed.