摘要：Virgin olive oil samples were obtained from different sites (exit of malaxer, decanter and centrifuge) of different oil production systems (2- and 3-phase centrifugation and classical press systems). Physical (turbidity, instrumental color and smoke point) and chemical properties (antioxidant capacity, total phenolics and free fatty acid) and sensory bitterness values of the samples were measured. Total phenolic contents and antioxidant capacities were found to be significantly different among the samples obtained from different production sites. In general, samples collected from the malaxer exits were more turbid, higher in total phenolics and antioxidant capacity values. There were statistically significant relations between bitterness and total phenolic content of the samples.
关键词：Olive oil ; Different production point ; Bitterness ; Natural adsorbent ; Quality
