The compositional quality and volatile compounds of samples from the blend of monovarietal olive oils cultivated in Tunisia

International Journal of Food Science and Technology

Volumn 46, Issue 4, 2011, Pages 678-686

  Youssef, Ouni ^a   Flamini, Guido ^b   Mokhar, Guerfel ^a   Nabil, Ben Youssef ^a   Daoud, Douja ^a   Mokhtar, Zarrouk ^a  

^a CENTRE DE BIOTECHNOLOGIE DE BORJ CÉDRIA   (Tunisia)

^b UNIVERSITY OF PISA   (Italy)

Author keywords

Blending; Chemlali Chetoui; Chemlali Oueslati; Headspace; Volatile compounds

Indexed keywords

ACID CONTENT; BLENDING PROCESS; HEADSPACES; LIPOXYGENASE PATHWAYS; MONOVARIETAL OIL; OLIVE OIL; OXIDATIVE STABILITY; PHENOL CONTENT; TUNISIA; VOLATILE COMPOUNDS;

BLENDING; LINOLEIC ACID; OLEIC ACID; PHENOLS; UNSATURATED FATTY ACIDS; VEGETABLE OILS; VOLATILE ORGANIC COMPOUNDS;

PALMITIC ACID;

EID: 79952767503     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2011.02549.x     Document Type: Article

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