Espejel Zaragoza, José Alfredo Martínez Mosqueda, Francisco, asesor Ramayo Ramírez, José Orlando, asesor Vázquez Rojas, Fernando, coaut. text drama monographic d

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Disponible en PDF 1 ej. imp. ; 1 ej. CD Aceite de oliva Calidad del producto Aceite de oliva Propiedades fisicoquímicas Aceite de oliva Propiedades sensoriales Aceituna Maduración Aceituna Variedades Olive oil Physicochemical properties Olive oil Product quality Olive oil Sensory properties Olives Ripening Olives Varieties 187497 220117 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.