01793nam a2200301Ia 4500 IA_The present work intends to study four experimental varieties of olives (Arbequina, Arbosana, Sikitita and Koroneiki), which are cultivated in hedge (type of fully mechanized cultivation and an economic form for the producers), four replicates of each variety were collected in two maturation times (before envero and envero), their physicochemical aspects and their sensorial profiles were evaluated to observe the differences, both positive and negative, between these varieties and between the two ripening times, for the purpose of finding the optimum point of collection of the olives for obtaining oil of good sensorial quality. CALIDAD FISICOQUiMICA Y SENSORIAL EN ACEITES DE OL 220117s xx 000 0 und d 187497 Disponible en PDF 1 ej. imp. ; 1 ej. CD Aceite de oliva Calidad del producto 163188 Aceite de oliva Propiedades fisicoquímicas 163189 Aceite de oliva Propiedades sensoriales 163190 Aceituna Maduración 134687 Aceituna Variedades 134688 Olive oil Physicochemical properties 163191 Olive oil Product quality 163192 Olive oil Sensory properties 163193 Olives Ripening 163194 Olives Varieties 163195 Espejel Zaragoza, José Alfredo 151219 Martínez Mosqueda, Francisco, asesor 163712 Ramayo Ramírez, José Orlando, asesor 163796 Vázquez Rojas, Fernando, coaut. 163196 TESIS H47 2017 187497 187497