Influence of the decrease in oxygen during malaxation of olive paste on the composition of volatiles and phenolic compounds in virgin olive oil

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 21, 2008, Pages 10048-10055

  Servili, Maurizio ^a   Taticchi, Agnese ^a   Esposto, Sonia ^a   Urbani, Stefania ^a   Selvaggini, Roberto ^a   Montedoro, Gianfrancesco ^a  

^a UNIVERSITY OF PERUGIA   (Italy)

Author keywords

CO2; Malaxation; O2; Phenolic compounds; Virgin olive oil; Volatile compounds

Indexed keywords

CARBON DIOXIDE; ESSENTIAL OIL; OLIVE OIL; OXYGEN; PHENOL DERIVATIVE; VEGETABLE OIL;

ARTICLE; CHEMISTRY; FOOD INDUSTRY; ODOR;

CARBON DIOXIDE; FOOD-PROCESSING INDUSTRY; ODORS; OILS, VOLATILE; OXYGEN; PHENOLS; PLANT OILS;

EID: 58149327193     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf800694h     Document Type: Article

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