Volatile Compounds and Phenolic Composition of Virgin Olive Oil: Optimization of Temperature and Time of Exposure of Olive Pastes to Air Contact during the Mechanical Extraction Process

Journal of Agricultural and Food Chemistry

Volumn 51, Issue 27, 2003, Pages 7980-7988

  Servili, Maurizio ^a   Selvaggini, Roberto ^a   Taticchi, Agnese ^a   Esposto, Sonia ^a   Montedoro, GianFrancesco ^a  

^a UNIVERSITY OF PERUGIA   (Italy)

Author keywords

Oil mechanical extraction process; Phenols; Virgin olive oil quality; Volatile compounds

Indexed keywords

BIOCHEMICAL MARKER; OLIVE OIL; PHENOL DERIVATIVE; VOLATILE AGENT;

ARTICLE; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; CULTIVAR; EXTRACTION; FOOD COMPOSITION; FOOD QUALITY; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; MATHEMATICAL MODEL; NONHUMAN; OLIVE; PARAMETER; SENSORY ANALYSIS; TECHNIQUE; TEMPERATURE DEPENDENCE;

AIR; FOOD HANDLING; HUMANS; ODORS; OILS, VOLATILE; OLEA; PHENOLS; PLANT OILS; SMELL; TEMPERATURE; TIME FACTORS; VOLATILIZATION;

EID: 0346966052     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf034804k     Document Type: Article

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