Quality Enhancement of Australian Extra Virgin Olive Oil

116 pages
Code:
06-135
Published:
23 Mar 2007
Author(s):
Paul Prenzler, Kevin Robards, Dan Bedgood
Contributor(s):
ISBN:
1-74151-398-7
The quality of olive oil is largely determined by the minor components, especially volatile (aroma, flavour) and phenolic (flavour, antioxidant) compounds. We have devoted a large part of this study in identifying and monitoring these compounds (among others) in fruit, and during processing and oil storage, while exploring how these stages may affect levels of these compounds and hence consumer satisfaction and acceptance. We show in this study that it is possible to have objective, reproducible, reliable measures of many of the compounds that affect the sensory properties of olive oil, and hence consumer satisfaction and acceptance.