Determination of Bitterness of Olives

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Abstract
An objective analytical method for the estimation of bitterness of fresh and fermented olives has been developed. Results of the bitterness estimation by the proposed method were in good agreement with organoleptic tests performed concomitantly. The method is based on the extraction with acetone of a bitter constituent from the olive, adsorption of possible interfering materials on gelatin and alumina, and spectrophotometric determination of the resulting bitter solution.

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