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Evaluation of the acidity in samples of virgin olive oil for the 1995-2005 period and correlation between the collected data and the performed sensory analysisVasilij Valenčič,
Erika Bešter,
Milena Bučar-Miklavčič,
Bojan Butinar, 2007, original scientific article
Abstract: The acidity and organoleptic characteristics of virgin olive oil produced in Slovenian Istra were studied. The acidity of 4,871 samples of virgin olive oils was determined for the 1995-2005 period. 135 samples produced in crop year 2002/2003 with acidity below 0.2% (w/w) and 291 samples of crop year 2005/2006 were sensory evaluated. According to sensory evaluation in crop year 2002/2003, 128 out of 135 samples were classified as extra virgin olive oils, while 7 samples did not reach the specified requirements. In crop year 2005/2006, it was established that 71.5% of the analysed samples complied with extra virgin category, 24.4% with virgin and 4.1% with lampante. Time of harvest, storage conditions before processing, and time from picking to processing all influenced the oil quality, whereas olive cultivars did not. Chemical and sensory analyses were performed according to the Commission Regulation (EEC) No 2568/91 and added annexes.
Keywords: olive oil acidity, grading of oil, harvest, storage, processing, sensory analysis
Published in RUP: 10.07.2015; Views: 3803; Downloads: 31
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