Características sensoriales de aceites de oliva virgen procedentes de cultivares tunecinos monovarietales e híbridos con variedades europeas

This paper describes a sensory analysis of olive oils from main Tunisian cultivars: Chemlali, Chetoui, Sradki, Sayali and Hor Kesra, and one Spanish cultivar: Arbequina. Some hybrids obtained from controlled crossings between Tunisian and European cultivars: Hd 031, Hd 034, Hd 038, Hd 039, Hd 044 & Hd 045, were also analysed. Sensory evaluation of oils was performed in order to evaluate their sensory profiles. A Duncan Test (a = 0,05) was applied using the data of each attribute and showed differences between analysed oils, pointing out the oil from the hybrids HD 044 for its bitter attribute. All collected data were also submitted to Cluster analysis, based on the similarity in Euclidian distances, showing the difference between the oil from hybrid HD 044 and the rest.

• Publication year

  2007

• Venue

  Grasas Y Aceites

• Publication date

  2007-06-30

• Fields of study

  Agricultural and Food Sciences, Biology

• Identifiers
  DOI 10.3989/GYA.2007.V58.I2.81
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar

• No claims are published for this paper.

• No concepts are published for this paper.

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