Caractérisations sensorielles et chimiques d’huiles d’olive vierges de six AOC françaises

Caractérisations sensorielles et chimiques d’huiles d’olive vierges de six AOC françaises

The sensory and chemical (fatty acid and triacylglycerol compositions) characteristics of six registered designations of origin (RDOs) of French virgin olive oils (Aix-en-Provence, Haute-Provence, Nice, Nîmes, Nyons and Vallée des Baux de Provence) (n = 600) were determined over five consecutive...

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Bibliographic Details
Main Authors: Ollivier Denis, Pinatel Christian, Dupuy Nathalie, Guérère Michel, Artaud Jacques
Format: Article
Language:English
Published: EDP Sciences 2007-03-01
Series:Oléagineux, Corps gras, Lipides
Subjects:
Virgin olive oil
RDO
sensory characteristics
fatty acids
triglycerides
Online Access:http://dx.doi.org/10.1051/ocl.2007.0110

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