Contribution to the Physicochemical and Organoleptic Study of Two Olive Oils of Traditional and Industrial Extraction of the Wilaya of Tlemcen
作者机构：Laboratory of PhysiologyPhysiopathology and Biochemistry of Nutrition(PPABIONUT)Department of BiologyFaculty of Natural and Life SciencesEarth and UniverseAbou-Bekr Belkaid University TlemcenTlemcenAlgeria Department of AgroforestryFaculty of Natural and Life SciencesEarth and UniverseAbou-Bekr Belkaid University TlemcenTlem-cenAlgeria Department of BiologyPlant Ecology LaboratoryFaculty of Natural and Life SciencesEarth and UniverseAbou-Bekr Belkaid Uni-versity TlemcenTlemcenAlgeria
出 版 物：《Journal of Agricultural Chemistry and Environment》 (农业化学和环境（英文）)
年 卷 期：2019年第8卷第2期
页 面：107-114页
学科分类：1002[医学-临床医学] 100214[医学-肿瘤学] 10[医学]
主 题：Olive Oil Craft Industrial Physicochemical Analysis Sensory Analysis
摘 要：Virgin olive oil is obtained from the fruit of the olive tree, and only using physical processes, without resorting to refining steps, the absence of the latter allows the olive oil to retain all its antioxidants. This work is a contribution to the characterization of the properties of olive oil in the region of Tlemcen. They relate more particularly to the comparison of the physicochemical properties of two oils, one from traditional extraction and the other from industrial extraction. To do this, the first objective of studies of the two chains of transformation (traditional and industrial) was made followed by a physicochemical and organoleptic comparison of these two oils of olives, to conclude on the advantages and disadvantages of each of the two processes.
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