Fact sheet: Hazelnut disease - Hazelnut mosaic
Identify the symptoms of hazelnut mosaic and learn how to reduce the risk of virus spread.
EMERGING INDUSTRIES
Quality Enhancement of Australian Extra Virgin Olive Oil
116 pages
Published: 23 Mar 2007
Publication Code: 06-135
Author(s): Prenzler, Paul, Robards, Kevin, Bedgood, Dan
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The quality of olive oil is largely determined by the minor components, especially volatile (aroma, flavour) and phenolic (flavour, antioxidant) compounds. We have devoted a large part of this study in identifying and monitoring these compounds (among others) in fruit, and during processing and oil storage, while exploring how these stages may affect levels of these compounds and hence consumer satisfaction and acceptance. We show in this study that it is possible to have objective, reproducible, reliable measures of many of the compounds that affect the sensory properties of olive oil, and hence consumer satisfaction and acceptance.
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