Determinación del color de aceites de oliva vírgenes (Mendoza-Argentina)

Colour is a basic criterion for the assessment of the quality of virgin olive oil and it is a fundamental attribute in organoleptic evaluation. The quality of virgin olive oil can be affected by: variety, degree of ripeness, production zone and method of oil preservation. The need to determin...

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Publicado en:Revista de la Facultad de Ciencias Agrarias
Autores principales: Bauzá, Marta Mónica, Magariños, Cecilia
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Acceso en línea:https://bdigital.uncu.edu.ar/fichas.php?idobjeto=1819
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Sumario:Colour is a basic criterion for the assessment of the quality of virgin olive oil and it is a fundamental attribute in organoleptic evaluation. The quality of virgin olive oil can be affected by: variety, degree of ripeness, production zone and method of oil preservation. The need to determine the colour of virgin olive oil arises from the importance of food categorization, (such as denomination of origin). Two methods were utilized in the determination of colour of different virgin olive oils: BTB (Bromthymol blue) modified method and by the HunterLab colorimeter. The results show that the a/b quotient is a suitable parameter for the comparison and categorization of virgin olive oils and it also provides useful information that can aid the comercialization of this noble product.