Characterization of virgin olive oils from istrian autochthonous varieties on the basis of volatile compounds and sensory characteristics

Hlapive tvari odgovorne za aromu i senzorska svojstva sortnih djevičanskih maslinovih ulja istarskih autohtonih sorti Buža, Crna i Rosinjola određene su tijekom dvogodišnjeg istraživanja. Ispitane su promjene ovih karakteristika u istraživanim uljima koje nastaju pod utjecajem stupnja zrelosti plodova maslina od kojih je ulje proizvedeno, filtracije i skladištenja ulja pri različitim temperaturama.Volatile compounds responsible for aroma and sensory characteristics of monovarietal virgin olive oils from Istrian varieties Buža, Crna and Rosinjola were determined during two years of investigation. Influence of ripening degree of the fruits, oil filtration and different storage temperatures on volatile compounds and sensory characteristics of tested virgin olive oils were investigated