The quality of New Zealand olive oils: Effect of variety and location on oil quality, as determined by chemical analysis and sensory evaluation, of olives in the South Island of New Zealand: A dissertation submitted in partial fulfilment of the requirements for the degree of Bachelor of Horticulture Science Honours at Lincoln University

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Title

The quality of New Zealand olive oils: Effect of variety and location on oil quality, as determined by chemical analysis and sensory evaluation, of olives in the South Island of New Zealand: A dissertation submitted in partial fulfilment of the requirements for the degree of Bachelor of Horticulture Science Honours at Lincoln University

Content partner

Lincoln University

Collection

Lincoln University Research Archive

Description

The effect of location and variety on olive oil quality was investigated. Olive samples from Barnea, Frantoio, Leccino and Manzanillo varieties were obtained from groves in Waimea, Nelson, Marlborough, Waipara and Canterbury and sent via courier for extraction and subsequent analysis at Lincoln University in Canterbury. Not all localities could provide samples from all the varieties stated and therefore three imported olive oils and two South Island produced commercial olive oils were include...

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Format

Research Paper

Research format

Thesis

Thesis level

Other

Date created

2001

Creator

Meehan, C. K.

URL

https://hdl.handle.net/10182/15483

Related subjects

olive oil / fatty acid content / peroxide value / chlorophyll content / sensory evaluation / Barnea / Leccino / Frantoio / Manzanillo / Waimea / imported oils / acidity / quality / variety / Food chemistry and food sensory science / Horticultural crop improvement (incl. selection and breeding)

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