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Title: Catalan virgin olive oil Protected Designations of Origin: physicochemical and major sensory attributes
Author: Vichi, S. (Stefania)
Tres Oliver, Alba
Quintanilla-Casas, Beatriz
Bustamante Alonso, Julen
Guardiola Ibarz, Francesc
Martí, Esteve
Hermoso, Juan F.
Ninot, Antònia
Romero, Agustí
Keywords: Nutrició
Oli d'oliva
Denominacions d'origen
Control de qualitat dels aliments
Olive oil
Marks of origin
Food quality control
Issue Date: Jan-2019
Publisher: Wiley-VCH
Abstract: Catalonia, located in the northeast of Spain, comprises five extra virgin oliveoil (EVOO) protected designations of origin (PDOs). Despite the proximitybetween them, these PDOs represent unique pedoclimatic conditions andtraditional olive cultivars that are briefly reviewed in the present manuscript.In addition to the compliance with quality standards fixed by productspecifications, EVOOs show singular and distinctive composition and sensoryprofiles. With the aim to describe the characteristics of Catalan EVOOs, theirsensory and analytical traits are reviewed with the support of data collectedbetween 2009 and 2017 in more than 42 milling facilities from the fiveCatalan PDOs, within the frame of official surveys launched by the CatalanGovernment.Practical Applications: A detailed knowledge of the characteristics ofdifferentiated-quality productions will favor their valorization and protection,improving their image and increasing the consumer confidence. For thisreason, studies to objectively define the characteristics of PDO EVOOs areuseful tools to promote this sector.
Note: Versió postprint del document publicat a:
It is part of: European Journal of Lipid Science and Technology, 2019, vol. 121, p. 1800130
Related resource:
ISSN: 1438-7697
Appears in Collections:Articles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia)

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