title: Ð¡ÑÐ°Ð²Ð½Ð¸ÑÐµÐ»ÑÐ½Ð°Ñ Ð¾ÑÐµÐ½ÐºÐ° ÐºÐ°ÑÐµÑÑÐ²Ð° Ð¾Ð»Ð¸Ð²ÐºÐ¾Ð²ÑÑ Ð¼Ð°ÑÐµÐ» Ð¸ ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° Ð¿ÑÐµÐ´Ð»Ð¾Ð¶ÐµÐ½Ð¸Ð¹ Ð¿Ð¾ ÑÐ¾Ð²ÐµÑÑÐµÐ½ÑÑÐ²Ð¾Ð²Ð°Ð½Ð¸Ñ Ð¸Ñ Ð°ÑÑÐ¾ÑÑÐ¸Ð¼ÐµÐ½ÑÐ°
title: Ð²ÑÐ¿ÑÑÐºÐ½Ð°Ñ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð±Ð°ÐºÐ°Ð»Ð°Ð²ÑÐ°
titleType: Subtitle
title: Comparative assessment of the quality of olive oils and the development of proposals for improving their range
Creators: name: Ð£Ð²Ð°ÑÐ¾Ð²Ð°, ÐÐ½Ð°ÑÑÐ°ÑÐ¸Ñ
Publisher: name: Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³ÑÐºÐ¸Ð¹ Ð¿Ð¾Ð»Ð¸ÑÐµÑÐ½Ð¸ÑÐµÑÐºÐ¸Ð¹ ÑÐ½Ð¸Ð²ÐµÑÑÐ¸ÑÐµÑ ÐÐµÑÑÐ° ÐÐµÐ»Ð¸ÐºÐ¾Ð³Ð¾
Year: 2021
Subjects: Ð¾Ð»Ð¸Ð²ÐºÐ¾Ð²Ð¾Ðµ Ð¼Ð°ÑÐ»Ð¾
ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ñ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²Ð°
Ð¾ÑÐµÐ½ÐºÐ° ÐºÐ°ÑÐµÑÑÐ²Ð°
ÑÐµÑÐ¼Ð¾Ð¾ÐºÐ¸ÑÐ»ÐµÐ½Ð¸Ðµ
ÑÑÐ½Ð¾Ðº
Ð°ÑÑÐ¾ÑÑÐ¸Ð¼ÐµÐ½Ñ
olive oil
production technology
quality asswssment
thermal oxidation
market
assortment

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description: This work is devoted to a comparative assessment of the consumer properties of olive oils and the development of proposals for improving its assortment in a retail trade. The tasks that were solved during the study: 1. Consider the factors affecting the consumer properties of olive oil and study the requirements for its quality and safety. 2. Conduct a comparative assessment of the quality of olive oils from different manufacturers in terms of organoleptic and physicochemical indicators, justifying the choice of samples and research methods. 3. To study the resistance of olive oils to hydrolytic and oxidative processes because of thermal oxidation. 4. Analyze the actual assortment of vegetable oils in retail trade enterprises and, considering the data on the study of consumer preferences, develop proposals for its improvement. The research was carried out based on the laboratory for the examination of consumer goods VSHST. The work uses standard and generally recognized research methods in commodity science. As a result of research, it was found that olive oils have different organoleptic characteristics, differ in color, taste and smell depending on the country of origin with a manufacturer's guaranteed shelf life depending on the presence of chlorophyll, which exhibits prooxidant properties, the color and transparency of the packaging used. The rate of oxidative and hydrolytic processes during thermal oxidation of olive oils depends on the country of origin and on the initial values of acid and peroxide numbers, the least expressed in olive oils from Spain. Based on an analysis of the assortment, consumer preferences and quality expertise, recommendations were formulated for improving the range of olive oils in a retail trade enterprise.