2026-04-17T01:39:22Zhttps://recercat.cat/oai/request

oai:recercat.cat:2445/1648572025-12-05T14:51:22Zcom_2072_1057col_2072_478917col_2072_478924

00925njm 22002777a 4500 dc Vichi, S. (Stefania) author Tres Oliver, Alba author Quintanilla-Casas, Beatriz author Bustamante Alonso, Julen author Guardiola Ibarz, Francesc author Martí, Esteve author Hermoso, Juan F. author Ninot, Antònia author Romero, Agustí author 2020-06-09T06:39:10Z 2020-06-09T06:39:10Z 2019-01 2020-06-09T06:39:10Z Catalonia, located in the northeast of Spain, comprises five extra virgin oliveoil (EVOO) protected designations of origin (PDOs). Despite the proximitybetween them, these PDOs represent unique pedoclimatic conditions andtraditional olive cultivars that are briefly reviewed in the present manuscript.In addition to the compliance with quality standards fixed by productspecifications, EVOOs show singular and distinctive composition and sensoryprofiles. With the aim to describe the characteristics of Catalan EVOOs, theirsensory and analytical traits are reviewed with the support of data collectedbetween 2009 and 2017 in more than 42 milling facilities from the fiveCatalan PDOs, within the frame of official surveys launched by the CatalanGovernment.Practical Applications: A detailed knowledge of the characteristics ofdifferentiated-quality productions will favor their valorization and protection,improving their image and increasing the consumer confidence. For thisreason, studies to objectively define the characteristics of PDO EVOOs areuseful tools to promote this sector. Nutrició Oli d'oliva Denominacions d'origen Control de qualitat dels aliments Catalunya Nutrition Olive oil Marks of origin Food quality control Catalonia Catalan virgin olive oil Protected Designations of Origin: physicochemical and major sensory attributes