Skip to main content
European Commission logo print header

OLIVE OIL FLAVOUR AND AROMA : BIOCHEMISTRY AND CHEMISTRY OF SENSORY FACTORS AFFECTING CONSUMER APPRECIATION AND THEIR ANALYSIS BY ARTIFICIAL INTELLIGENCE

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.

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)