The activity of healthy olive microbiota during virgin olive oil extraction influences oil chemical composition

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 9, 2011, Pages 4705-4714

  Vichi, Stefania ^a   Romero, Agustí ^b   Tous, Joan ^b   Caixach, Josep ^a  

^a INSTITUTE OF ENVIRONMENTAL ASSESSMENT AND WATER RESEARCH   (Spain)

^b IRTA   (Spain)

Author keywords

Malaxation; Microbiota; Pigments; Polyphenols; Sensory; Virgin olive oil; Volatiles

Indexed keywords

MALAXATION; MICROBIOTAS; POLYPHENOLS; SENSORY; VIRGIN OLIVE OIL; VOLATILES;

BACTERIA; CHEMICAL MODIFICATION; CHLOROPHYLL; MAMMALS; PHENOLS; VOLATILE ORGANIC COMPOUNDS; WATER POLLUTION;

VEGETABLE OILS;

OLIVE OIL; VEGETABLE OIL; VOLATILE ORGANIC COMPOUND;

ARTICLE; BACTERIUM; CHEMISTRY; FOOD HANDLING; FUNGUS; HUMAN; ISOLATION AND PURIFICATION; METABOLISM; METAGENOME; MICROBIOLOGY; OLIVE TREE; TASTE;

BACTERIA; FOOD HANDLING; FUNGI; HUMANS; METAGENOME; OLEA; PLANT OILS; TASTE; VOLATILE ORGANIC COMPOUNDS;

ENTEROBACTERIACEAE; FUNGI; OLEACEAE; PSEUDOMONAS;

EID: 79955695827     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf200642s     Document Type: Article

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