The relationships between the negative sensory attributes of Verdial de Badajoz olive oil and the volatile compounds and other parameters were researched. The largest bivariate correlationships involving the fusty attribute appeared with the total phenol content and some volatile phenols. For the musty trait, the largest bivariate correlationships involved the free acidity, peroxide index, total phenol content, Rancimat stability, some volatile phenols and C8 and C9 carbonyls and alcohols. Therefore the total phenol content and the volatile phenols are strongly related to fusty and musty attributes
Sanchez Del Pulgar Rico, J.; Rubio, A.; Martín, L.; De Miguel, C.; Sanchez, J.; Carrapiso, A.I. (2013). Negative sensory attributes of Verdial de Badajoz olive oil: relationships to volatile compounds and other parameters. In: F. Biasioli (editor), 3rd MS Food day, October 9-11, 2013, Trento. San Michele all'Adige (TN): Fondazione Edmund Mach: 232-233 (P.68). ISBN: 9788878430358. handle: http://hdl.handle.net/10449/22769
Negative sensory attributes of Verdial de Badajoz olive oil: relationships to volatile compounds and other parameters
Sanchez Del Pulgar Rico, José;
2013-01-01
Abstract
The relationships between the negative sensory attributes of Verdial de Badajoz olive oil and the volatile compounds and other parameters were researched. The largest bivariate correlationships involving the fusty attribute appeared with the total phenol content and some volatile phenols. For the musty trait, the largest bivariate correlationships involved the free acidity, peroxide index, total phenol content, Rancimat stability, some volatile phenols and C8 and C9 carbonyls and alcohols. Therefore the total phenol content and the volatile phenols are strongly related to fusty and musty attributes
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