01747nam a2200289Ia 4500001063800000002005100638008003700689010001100726530002200737583002600759650005200785650006000837650005500897650003700952650003500989650005201024650004101076650004201117650003101159650003201190700004501222700005101267700005401318700004701372942001901419999001901438IA_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 OL220117s    xx            000 0 und d  a187497  aDisponible en PDF  a1 ej. imp. ; 1 ej. CD  aAceite de olivaxCalidad del producto  9163188  aAceite de olivaxPropiedades fisicoquímicas  9163189  aAceite de olivaxPropiedades sensoriales  9163190  aAceitunaxMaduración  9134687  aAceitunaxVariedades  9134688  aOlive oilxPhysicochemical properties  9163191  aOlive oilxProduct quality  9163192  aOlive oilxSensory properties9163193  aOlivesxRipening  9163194  aOlivesxVarieties  91631951 aEspejel Zaragoza, José Alfredo9151219  aMartínez Mosqueda, Francisco, asesor9163712  aRamayo Ramírez, José Orlando, asesor 9163796  aVázquez Rojas, Fernando, coaut. 9163196  cTESIS H47 2017  c187497d187497