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Quality characteristics of virgin olive oil at home
  
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KeyWord:olive  virgin olive oil  quality  flavor  electronic nose
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ZHONG Cheng  
WANG Xingguo  
JIN Qingzhe，etc  
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Abstract:
      With the domestic olive as raw material,the effects of olive cultivars,maturity and deposited time on fatty acid composition,acid value,peroxide value and flavor of virgin olive oil were studied.The results showed that the contents of oleic acid and linoleic acid of virgin olive oil from different olive cultivars had big differences, which were 65.85%-80.08% and 2.61%-17.18%,respectively;the acid value of virgin olive oil decreased with olive maturity rising,and the acid value of Ezhi No.8 reduced from 0.35 mgKOH/g to 0.26 mgKOH/g;the peroxide value of virgin olive oil from purple olive was less than that from green-red and red olives;the peroxide value of virgin olive oil showed a slight increase with the olive deposited time prolonging,but the increase degree of acid value depended on the olive cultivars.Virgin olive oil from olive with different states could be distinguished well from their flavors.
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