Thermal stability of lipoxygenase and hydroperoxide lyase from olive fruit and repercussion on olive oil aroma biosynthesis

Journal of Agricultural and Food Chemistry

Volumn 55, Issue 15, 2007, Pages 6309-6313

  Luaces, Pilar ^a   Sanz, Carlos ^a   Pérez, Ana G ^a  

^a INSTITUTO DE LA GRASA   (Spain)

Author keywords

Aroma; Hydroperoxide lyase; Lipoxygenase; Olive oil; Thermal inactivation

Indexed keywords

CYTOCHROME P450; HYDROPEROXIDE LYASE; LIPOXYGENASE; LYASE; OLIVE OIL; UNCLASSIFIED DRUG; VEGETABLE OIL;

ARTICLE; CHEMISTRY; ENZYME STABILITY; ENZYMOLOGY; FRUIT; HEAT; METABOLISM; ODOR; OLIVE TREE;

ALDEHYDE-LYASES; CYTOCHROME P-450 ENZYME SYSTEM; ENZYME STABILITY; FRUIT; HEAT; LIPOXYGENASE; ODORS; OLEA; PLANT OILS;

EID: 34547801845     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf070326s     Document Type: Article

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