Influence of a new crushing technique on the composition of the volatile compounds and related sensory quality of virgin olive oil

European Journal of Lipid Science and Technology

Volumn 104, Issue 8, 2002, Pages 483-489

  Servili, Maurizio ^a   Piacquadio, Piera ^b   De Stefano, Giovanni ^b   Taticchi, Agnese ^a   Sciancalepore, Vito ^b  

^a UNIVERSITY OF PERUGIA   (Italy)

^b UNIVERSITY OF MOLISE   (Italy)

Author keywords

Olive oil quality; Olives crusher; Phenols; Pigments; Volatile compounds

Indexed keywords

3 HEXENYL ACETATE; ACETIC ACID DERIVATIVE; ALCOHOL DERIVATIVE; ESTER DERIVATIVE; HEXANOL; OLIVE OIL; PHENOL DERIVATIVE; UNCLASSIFIED DRUG; VOLATILE AGENT;

ARTICLE; CHEMICAL COMPOSITION; CONCENTRATION RESPONSE; EXTRACTION; ITALY; REDUCTION; SENSORY ANALYSIS; TECHNIQUE;

OLEACEAE;

EID: 0036376628     PISSN: 14387697     EISSN: None     Source Type: Journal    
DOI: 10.1002/1438-9312(200208)104:8<483::AID-EJLT483>3.0.CO;2-M     Document Type: Article

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