In the paper here
presented, virgin olive oils produced in the year crop 2010/2011 in two
different areas of Egypt, Siwa oasis and Giza, were characterised by their
chemical-physical parameters.
Also, the
analysis of volatile compounds by SPME/GC/MS was carried out and the results
compared with those provided by the panel test for the same
samples.
SPME/GC/MS
analysis revealed that most of the volatile compounds determined in the virgin
olive oil samples under investigation, contribute to characterise the sensory
notes related to the rancid perceptions, oily and fatty persistency justifying
and hence the negative attributes noticed by the sensory evaluation.
No comments:
Post a Comment