Ultrasound assisted maceration: An original procedure for direct aromatisation of olive oil with basil

Food Chemistry

Volumn 123, Issue 3, 2010, Pages 905-911

  Veillet, Sébastien ^a   Tomao, Valérie ^a   Chemat, Farid ^a  

^a UNIVERSITY OF AVIGNON   (France)

Author keywords

Aromatisation; Basil; Olive oil; Ultrasounds

Indexed keywords

ALPHA CUBEBENE; ALPHA GUAIENE; BETA FARNESENE; BORNEOL; BORNYL ACETATE; CAMPHOR; CINEOLE; DELTA GUAIENE; DELTA TERPINEOL; ELIXENE; ESSENTIAL OIL; EUGENOL; GAMMA MUUROLENE; LIMONENE; LINALOOL; METHYLEUGENOL; OCIMENE; OCIMUM BASILICUM EXTRACT; OLIVE OIL; TERPINEN 4 OL; TERPINEOL; TERPINOLENE; UNCLASSIFIED DRUG;

AROMA; AROMATIZATION; ARTICLE; BASIL; CHEMICAL COMPOSITION; COMPARATIVE STUDY; CONTROLLED STUDY; DIFFUSION; DISTILLATION; FOOD PROCESSING; GAS CHROMATOGRAPHY; MASS FRAGMENTOGRAPHY; NONHUMAN; PLANT LEAF; PURIFICATION; SCANNING ELECTRON MICROSCOPY; SOLVENT EXTRACTION; TIME; ULTRASOUND; WATER VAPOR;

OCIMUM;

EID: 77954621488     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.05.005     Document Type: Article

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