Filters
cris logo
-
New search Filters
Select from list
Displayed from Show more
You have reached the maximum number of displayed search results.
All results displayed
No results are available for the search performed
Displayed from
You have reached the maximum number of displayed search results.
All results displayed
Loading results
Obtaining statistical data

Projects / Programmes source: ARIS

Monitoring of the volatile components in olive oils from slovene istra

Edit
Research activity

Code Science Field Subfield
4.03.00  Biotechnical sciences  Plant production   

Code Science Field
B420  Biomedical sciences  Nutrition 
B434  Biomedical sciences  Agrochemistry 
Keywords
olive oils, sensory analysis, volatile components, head space, biophenols, bitterness index
Evaluation (rules)
source: COBISS
Evaluation of bibliographic research performance indicators according to ARIS methodology
Citations Citations for bibliographic records in COBIB.SI that are linked to records in citation databases
source: WoS source: Scopus source: COBISS
Researchers (4)
no. Code Name and surname Research area Role Period No. of publications
1.  18697  PhD Milena Bučar Miklavčič  Chemistry  Researcher  2003 - 2005  312 
2.  10375  PhD Bojan Butinar  Plant production  Researcher  2003 - 2005  266 
3.  09980  PhD Terezija Golob  Animal production  Researcher  2003 - 2004  486 
4.  11595  PhD Tomislav Levanič  Forestry, wood and paper technology  Head  2003 - 2005  616 
Organisations (1)
no. Code Research organisation City Registration number No. of publications
1.  1510  Science and Research Centre Koper  Koper  7187416000  13,886 
Abstract
Chemical analysis of volatile aromatic components has one of the leading roles in the determination of the quality and specificity of olive oils, next to the sensory analysis. The sensory analysis is performed by a quantitative descriptive analysis and the results are represented in the form of aromograms which give all sensory parameters important for olive oil aroma. Therefore the recent researches are pointed in qulitative and quantitative determination of these compunds and in monitoring their content as a function of cultivar, processing type and period, and storage conditions. Within the project framework use and development of an up to date analytical method using Head Space and GLC determination will be established. Then the content of volatile components will be analysed in the different samples of olive oils. We expect that the characterization of olive oils from Slovenian region would be done on these results. The possible correlation between biophenols content, bitterness index and Panel test results of Slovenian olive oils will be studied as well.
Confirmation required
Views history
Favourite