Autochthonous cultivars of Emilia Romagna region and their clones: Comparison of the chemical and sensory properties of olive oils

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• 作者：Annalisa Rotondi^a ; ^{a.rotondi@ibimet.cnr.it} ; Chiara Lapucci^b ; ^{c.lapucci@ibimet.cnr.it} ; Lucia Morrone^a ; ^{l.morrone@ibimet.cnr.it} ; Luisa Neri^a ; ^{l.neri@ibimet.cnr.it}
• 关键词：Autochthonous cultivars ; Clones ; Olea europaea ; Phenols ; Fatty acids ; Sensory profiles
• 刊名：Food Chemistry
• 出版年：2017
• 出版时间：1 June 2017
• 年：2017
• 卷：224
• 期：Complete
• 页码：78-85
• 全文大小：1373 K
• 卷排序：224

文摘

Four clones from Emilia Romagna’s prestigious autochthonous cultivars were selected. The deriving oils nutritional and sensory properties were analyzed and compared. The oils from the clones were overall richer in oleic acid and total phenols. The oils from the clones had a distinguished sensory profile (bitter and pungent). The oils from the clones had thus a beneficial effect on health.