Document Detail


Fatty acid alkyl esters presence in olive oil vs. organoleptic assessment.
MedLine Citation:
PMID:  22953844     Owner:  NLM     Status:  In-Data-Review    
Abstract/OtherAbstract:
The scientific work on the authenticity and quality of olive oil is an ever-growing area. Olive oil genuineness is not only valuable for the producers, but also for the consumers who expect an actual correspondence between the products they purchase and the information on the packaging labels. Sometimes oil's rejection by consumers is just a matter of taste, sometimes is a more objective question. Low quality olive oils with weak organoleptic defects are the targets of illegal blends that can be detected by determining the content of fatty acid alkyl esters (FAAEs). In this line we have established a relationship between the FAAEs concentration of olive oils and their sensory classification. Besides, a connection between the presence of large quantities of FAAEs and fermentative organoleptic defects has been proven.
Authors:
R B Gómez-Coca; W Moreda; M C Pérez-Camino
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Publication Detail:
Type:  Journal Article     Date:  2012-05-19
Journal Detail:
Title:  Food chemistry     Volume:  135     ISSN:  0308-8146     ISO Abbreviation:  Food Chem     Publication Date:  2012 Dec 
Date Detail:
Created Date:  2012-09-07     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  7702639     Medline TA:  Food Chem     Country:  England    
Other Details:
Languages:  eng     Pagination:  1205-9     Citation Subset:  IM    
Copyright Information:
Copyright © 2012 Elsevier Ltd. All rights reserved.
Affiliation:
Department of Food Characterization and Analysis, Instituto de la Grasa -CSIC- Avda. Padre García Tejero 4, 41012 Sevilla, Spain.
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