Volatile compounds in uninoculated and inoculated table olives with Lactobacillus plantarum (Olea europaea L., cv. Moresca and Kalamata)

LWT

Volumn 41, Issue 10, 2008, Pages 2017-2022

  Sabatini, Nadia ^a   Mucciarella, Maria Regina ^a   Marsilio, Vincenzo ^a  

^a Istituto Sperimentale per l'Elaiotecnica   (Italy)

Author keywords

Lactobacillus plantarum; Olea europaea L.; Table olives; Volatile compounds

Indexed keywords

BACILLI; BRINING; FLAVOR COMPOUNDS; GAS CHROMATOGRAPHY; KETONES; LACTIC ACID;

2-BUTANONE; CONSUMER ACCEPTABILITY; INTRINSIC CHARACTERISTICS; LACTIC ACID BACTERIA; LACTOBACILLUS PLANTARUM; OLEA EUROPAEA L; PROCESSING TECHNOLOGIES; SPOILAGE RISK; TABLE OLIVES; VOLATILE COMPOUNDS;

VOLATILE ORGANIC COMPOUNDS;

BACTERIA (MICROORGANISMS); LACTOBACILLUS PLANTARUM; OLEA EUROPAEA; OLEACEAE;

EID: 50449086048     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2007.12.002     Document Type: Article

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