Cel The high value of olive oil, which is one of the major oil crops, is due mainly to its sensory qualities, its good oxidative stability for cooking and its high nutritional value. This quality depends on the lipids present and on minor components dissolved. The objectives of the research are: - to define the biochemistry of flavour and volatile production; - to evaluate the influence of environment, agricultural practice and cultivars in changing olive biochemistry and production of important attributes for the consumer; - to delineate the effect of different extraction conditions for olive oil sensory quality; - to develop a set of chemical criteria to characterise different oils and complement or replace panel tests for identifying oils for various markets; - to improve standard Good Manufacturing Practice and to recommend effective ways of producing the highest quality olive oils for the future. As a result of the research, 3 outputs will be generated: - an improved Good Manufacturing Practice will be recommended for the extraction process to preserve as much sensory quality as possible; - a suggested chemical analytical procedure with computer-assisted interpretation will be put forward to allow the identification of olive oils with properties suitable for particular markets. - the identification of key regulatory enzymes will allow to advise on how to improve cultivars and agricultural practices in order to increase desirable and reduce undesirable sensory characteristics for olive oils in the future. Dziedzina nauki natural sciencescomputer and information sciencesartificial intelligencenatural sciencesbiological sciencesbiochemistrybiomoleculeslipidsagricultural sciencesagriculture, forestry, and fisheriesagriculturenatural sciencesbiological sciencesbiochemistrybiomoleculesproteinsenzymes Program(-y) FP3-AIR - Specific research and technological development and demonstration programme (EEC) in the field of agriculture and agro-industry, including fisheries, 1990-1994 Temat(-y) 413 - Acceptability of food Zaproszenie do składania wniosków Data not available System finansowania CSC - Cost-sharing contracts Koordynator University of Wales, Cardiff Wkład UE Brak danych Adres CFI 3XR CARDIFF Zjednoczone Królestwo Zobacz na mapie Koszt całkowity Brak danych Uczestnicy (4) Sortuj alfabetycznie Sortuj według wkładu UE Rozwiń wszystko Zwiń wszystko ACEITES DEL SUR S.A. Hiszpania Wkład UE Brak danych Adres CTRA. MADRID-CADIZ, KM 550 41700 DOS HERMANAS Zobacz na mapie Koszt całkowity Brak danych CSIC Hiszpania Wkład UE Brak danych Adres SERRANO 28006 MADRID Zobacz na mapie Koszt całkowity Brak danych Istituto Sperimentale per la Elaiotecnica Włochy Wkład UE Brak danych Adres Contrada Fonte Umano 37 65013 Città Sant' Angelo Pescara Zobacz na mapie Koszt całkowity Brak danych SUBTROPICAL PLANTS AND OLIVE TREES INSTITUTE Grecja Wkład UE Brak danych Adres AGROKIPIO 73100 CHANIA - CRETE Zobacz na mapie Koszt całkowity Brak danych