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 |
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| Autores principales: | , |
| Materias: | |
| Acceso en línea: | https://bdigital.uncu.edu.ar/fichas.php?idobjeto=1819 |
| 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.
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