Ten reasons for growing and drinking Australian Coffee
Could you be our next Australian coffee investor or producer? The cooler climate of Australia’s subtropical latitudes provides a longer ripening season which brings out...
116 pages
Published: 23 Mar 2007
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.