Quality characterization of the new virgin olive oil var. Sikitita by phenols and volatile compounds.

  title={Quality characterization of the new virgin olive oil var. Sikitita by phenols and volatile compounds.},
  author={Diego L Garc{\'i}a-Gonz{\'a}lez and Noelia Tena and Ram{\'o}n Aparicio},
  journal={Journal of agricultural and food chemistry},
  volume={58 14},
New cultivars with greater adaptability to modern irrigated (super-) high-density orchards and producing good sensory quality oils are highly demanded by an olive oil industry in continuous change. This work analyzes olive oil sensory quality, in terms of phenols and volatiles that are responsible for virgin olive oil flavor, for three cultivars: Picual, which is used for >15% of world olive oil production; Arbequina, which is cultivated worldwide; and the new progeny Sikitita, which is derived… CONTINUE READING

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