CORRELATIONS BETWEEN SOME CHEMICAL AND SENSORY PARAMETERS OF JORDANIAN RUMI AND NABALI OLIVE OIL SAMPLES OBTAINED AT DIFFERENT HARVESTING DATES

Document Type : Research articles

Authors

• R. Y. Ajo ¹
• Y. H. Tawalbeh ²
• W. M. Al-Rousan ¹
• Y. H. Al-Qudah ³
• M. H. Alu''Datt ⁴
• A. K. Al-Saed ⁵
• K. M. Al-Ismail ⁵

¹ Al- Huson University College, Al-Balqa’ Applied University,

² Food and Drug Administration, Jordan University of Science and Technology

³ Zarka University College, Al-Balqa’ Applied University,

⁴ Faculty of Agriculture, Jordan University of Science

⁵ Faculty of Agriculture, University of Jordan, Jordan

Keywords

• Chemical attribute
• harvesting date
• olive oil
• olive variety
• sensory attribute