20.500.12556/RUP-5226 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 analysis 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. olive oil acidity grading of oil harvest storage processing sensory analysis kislost oljčnega olja razvrščanje olja obiranje shranjevanje predelava senzorična analiza true false false Centro di ricerche scientifiche della Repubblica di Slovenia Angleški jezik Slovenski jezik Delo ni kategorizirano 2015-07-10 18:28:32 2015-07-10 18:28:32 2024-03-01 12:21:19 0000-00-00 00:00:00 2007 0 0 str. 113-122 št. 1 Letn. 17 2007 0000-00-00 NiDoloceno NiDoloceno NiDoloceno 0000-00-00 0000-00-00 0000-00-00 1408-533X 665.327.3:543.06(497.4 Istra)"1995/2005" 71951360 1238739 http://www.dlib.si/details/URN:NBN:SI:DOC-ZOYX7LDY 1 https://repozitorij.upr.si/Dokument.php?lang=slv&id=5226 Univerza na Primorskem 0 0 0