Effect of malaxation conditions on phenol and volatile profiles in olive paste and the corresponding virgin olive oils (olea europaea L. Cv. cornicabra)

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 9, 2009, Pages 3587-3595

  GóMez Rico, Aurora ^a   Inarejos García, Antonio M ^a   Salvador, M Desamparados ^a   Fregapane, Giuseppe ^a  

^a UNIVERSITY OF CASTILLA LA MANCHA   (Spain)

Author keywords

Malaxation temperature; Malaxation time; Olive paste; Phenols; Virgin olive oil; Volatiles

Indexed keywords

3,4-DIHYDROXYPHENYLETHANOL; ALDEHYDE; DRUG DERIVATIVE; HYDROXYTYROSOL; OLEUROPEIN; OLIVE OIL; PHENETHYL ALCOHOL; PHENOL DERIVATIVE; PYRAN DERIVATIVE; VEGETABLE OIL;

ARTICLE; CHEMISTRY; CONSUMER; FOOD HANDLING; FRUIT; METHODOLOGY; OLIVE TREE; TEMPERATURE; VOLATILIZATION;

ALDEHYDES; CONSUMER SATISFACTION; FOOD HANDLING; FRUIT; OLEA; PHENOLS; PHENYLETHYL ALCOHOL; PLANT OILS; PYRANS; TEMPERATURE; VOLATILIZATION;

OLEA EUROPAEA;

EID: 66149117090     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf803505w     Document Type: Article

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