Please use this identifier to cite or link to this item: https://doi.org/10.21256/zhaw-1865
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dc.contributor.authorBiedermann, Maurus-
dc.contributor.authorBongartz, Annette-
dc.contributor.authorMariani, Carlo-
dc.contributor.authorGrob, Koni-
dc.date.accessioned2018-03-26T14:32:24Z-
dc.date.available2018-03-26T14:32:24Z-
dc.date.issued2008-
dc.identifier.issn1438-2377de_CH
dc.identifier.issn1438-2385de_CH
dc.identifier.urihttps://digitalcollection.zhaw.ch/handle/11475/4261-
dc.descriptionErworben im Rahmen der Schweizer Nationallizenzen (http://www.nationallizenzen.ch)de_CH
dc.description.abstractA promising correlation between chemical analysis and sensorial evaluation was confirmed: extra virgin olive oils with low contents of methyl and ethyl esters of fatty acids as well as straight chain wax esters were sensorially evaluated as being of high quality, whereas some with high contents were even devaluated as not being of extra virgin quality. Methanol and ethanol formed during fermentation in degrading olives are esterified, largely by transesterification with fatty acids from the triglycerides, and in this way transferred into the pressed oil. The presence of high contents of methyl and ethyl esters in degrading olives was confirmed. Wax esters from the skin of the olives are extracted at low yields, whereby the yield increases when the olives are soft and possibly degrading. High wax ester contents may, therefore, stand for mild oils, but also for deficient oils.de_CH
dc.language.isoende_CH
dc.publisherSpringerde_CH
dc.relation.ispartofEuropean Food Research and Technologyde_CH
dc.rightsLicence according to publishing contractde_CH
dc.subjectOlive oilde_CH
dc.subjectWax esterde_CH
dc.subjectEthyl oleatede_CH
dc.subject.ddc664: Lebensmitteltechnologiede_CH
dc.titleFatty acid methyl and ethyl esters as well as wax esters for evaluating the quality of olive oilsde_CH
dc.typeBeitrag in wissenschaftlicher Zeitschriftde_CH
dcterms.typeTextde_CH
zhaw.departementLife Sciences und Facility Managementde_CH
zhaw.organisationalunitInstitut für Lebensmittel- und Getränkeinnovation (ILGI)de_CH
dc.identifier.doi10.21256/zhaw-1865-
dc.identifier.doi10.1007/s00217-008-0907-xde_CH
zhaw.funding.euNode_CH
zhaw.issue1de_CH
zhaw.originated.zhawYesde_CH
zhaw.pages.end74de_CH
zhaw.pages.start65de_CH
zhaw.publication.statuspublishedVersionde_CH
zhaw.volume228de_CH
zhaw.publication.reviewPeer review (Publikation)de_CH
zhaw.webfeedSensorikde_CH
Appears in Collections:Publikationen Life Sciences und Facility Management

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