Jump to Main Content
- Brkić Bubola, Karolina, et al. Show all 5 Authors
- European journal of lipid science and technology 2012 v.114 no.12 pp. 1400-1408
- acidity; aldehydes; antioxidant activity; chemical composition; chlorophyll; cultivars; esters; fruit composition; fruits; harvest date; ketones; linoleic acid; nutritive value; oleic acid; olive oil; oxidative stability; palmitic acid; peroxide value; phenols; ripening; sensory properties
- ... The aim of this investigation was to determine the impact of fruit ripening on chemical and sensorial changes in monovarietal olive oils obtained from two important olive cultivars grown in Croatia, Buža and Črna. In Buža oils peroxide value, K₂₃₂ and K₂₇₀ increased during ripening, while no differences among three ripening stages in Črna oils were observed. Oils of both cultivars at the later rip ...