Harvest-timing, Sensory Analysis and Shelf Life for Optimal Olive Oil Quality

93 pages
Code:
10-177
Published:
14 Oct 2010
Author(s):
Dr Rodney J. Mailer, Jamie Ayton
Contributor(s):
ISBN:
978-1-74254-144-0
Oil quantity and quality rely heavily on crop management, harvest timing, processing methodology and storage. In the initial stages of the development of this industry, there was little understanding of the intricacies of these crop management practices and the resultant crop yield, chemical quality and sensory attributes such as taste, colour and odour. For these reasons, this RIRDC study has been undertaken to look at the significance of irrigation treatments and harvest timing on oil quality, yield and sensory characteristics.