Please use this identifier to cite or link to this item:
https://doi.org/10.21256/zhaw-1859Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Bongartz, Annette | - |
| dc.contributor.author | Popp, Martin | - |
| dc.contributor.author | Schneller, Reinhard | - |
| dc.contributor.author | Oberg, Dieter | - |
| dc.date.accessioned | 2018-03-22T15:40:33Z | - |
| dc.date.available | 2018-03-22T15:40:33Z | - |
| dc.date.issued | 2016-10-26 | - |
| dc.identifier.isbn | 978-953-51-2725-3 | de_CH |
| dc.identifier.uri | https://digitalcollection.zhaw.ch/handle/11475/4183 | - |
| dc.description.abstract | Besides a certain amount of relevant chemical parameters, objective quality of olive oil as well as consumer acceptance is depending mainly on its sensory characteristics. Referring to the EC Regulation 1833/2015 there exist different quality categories for olive oil, namely extra virgin, virgin and lampant. To belong to the category “extra virgin” olive oil (EVOO), an oil has to have a certain fruitiness (median > 0) and no defects (median = 0). This means, that all olive oils without defect have the same quality level (extra virgin) no matter what kind of sensory characteristics they show. Within EVOOs, type and width of the parameter values of sensory descriptors show a broad variety. In order to mark differences between sensory characteristics in olive oil, the German and the Swiss Olive Oil Panel (DOP and SOP) further developed the panel test (according to EC regulation 1833/2015) by extending their profile sheet with additional sensory parameters, e.g. the “harmony”-value. The evaluation and interpretation of the “harmony”-value of olive oils makes it possible to monitor and thereby discriminate the sensory quality within the range of EVOOs on the market. This is important for all stakeholders in the olive oil business, aiming to produce, sell, provide and buy EVOOs at different price (and quality) levels. | de_CH |
| dc.language.iso | en | de_CH |
| dc.publisher | InTech | de_CH |
| dc.relation.ispartof | Products from olive tree | de_CH |
| dc.rights | http://creativecommons.org/licenses/by/3.0/ | de_CH |
| dc.subject | Olive oil | de_CH |
| dc.subject | Sensory evaluation | de_CH |
| dc.subject | Harmony-value | de_CH |
| dc.subject.ddc | 664: Lebensmitteltechnologie | de_CH |
| dc.title | Evaluation of the “harmony value” : a sensory method to discriminate the quality range within the category of EVOO | de_CH |
| dc.type | Buchbeitrag | de_CH |
| dcterms.type | Text | de_CH |
| zhaw.departement | Life Sciences und Facility Management | de_CH |
| zhaw.organisationalunit | Institut für Lebensmittel- und Getränkeinnovation (ILGI) | de_CH |
| dc.identifier.doi | 10.21256/zhaw-1859 | - |
| dc.identifier.doi | 10.5772/64727 | de_CH |
| zhaw.funding.eu | No | de_CH |
| zhaw.originated.zhaw | Yes | de_CH |
| zhaw.pages.end | 155 | de_CH |
| zhaw.pages.start | 137 | de_CH |
| zhaw.parentwork.editor | Boskou, Dimitrios | - |
| zhaw.parentwork.editor | Clodoveo, Maria Lisa | - |
| zhaw.publication.status | publishedVersion | de_CH |
| zhaw.publication.review | Not specified | de_CH |
| zhaw.webfeed | LM-Chemie | de_CH |
| Appears in collections: | Publikationen Life Sciences und Facility Management | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| 2016_Bongartz_Evaluation_Harmony_Value.pdf | 9.25 MB | Adobe PDF |  View/Open |
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Bongartz, A., Popp, M., Schneller, R., & Oberg, D. (2016). Evaluation of the “harmony value” : a sensory method to discriminate the quality range within the category of EVOO. In D. Boskou & M. L. Clodoveo (Eds.), Products from olive tree (pp. 137–155). InTech. https://doi.org/10.21256/zhaw-1859
Bongartz, A. et al. (2016) ‘Evaluation of the “harmony value” : a sensory method to discriminate the quality range within the category of EVOO’, in D. Boskou and M.L. Clodoveo (eds) Products from olive tree. InTech, pp. 137–155. Available at: https://doi.org/10.21256/zhaw-1859.
A. Bongartz, M. Popp, R. Schneller, and D. Oberg, “Evaluation of the “harmony value” : a sensory method to discriminate the quality range within the category of EVOO,” in Products from olive tree, D. Boskou and M. L. Clodoveo, Eds. InTech, 2016, pp. 137–155. doi: 10.21256/zhaw-1859.
BONGARTZ, Annette, Martin POPP, Reinhard SCHNELLER und Dieter OBERG, 2016. Evaluation of the “harmony value” : a sensory method to discriminate the quality range within the category of EVOO. In: Dimitrios BOSKOU und Maria Lisa CLODOVEO (Hrsg.), Products from olive tree. InTech. S. 137–155. ISBN 978-953-51-2725-3
Bongartz, Annette, Martin Popp, Reinhard Schneller, and Dieter Oberg. 2016. “Evaluation of the “Harmony Value” : A Sensory Method to Discriminate the Quality Range within the Category of EVOO.” In Products from Olive Tree, edited by Dimitrios Boskou and Maria Lisa Clodoveo, 137–55. InTech. https://doi.org/10.21256/zhaw-1859.
Bongartz, Annette, et al. “Evaluation of the “Harmony Value” : A Sensory Method to Discriminate the Quality Range within the Category of EVOO.” Products from Olive Tree, edited by Dimitrios Boskou and Maria Lisa Clodoveo, InTech, 2016, pp. 137–55, https://doi.org/10.21256/zhaw-1859.
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