Synthesis of volatile compounds of virgin olive oil is limited by the lipoxygenase activity load during the oil extraction process

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 3, 2012, Pages 812-822

  Sánchez Ortiz, Araceli ^a   Romero Segura, Carmen ^a   Sanz, Carlos ^a   Pérez, Ana G ^a  

^a INSTITUTO DE LA GRASA   (Spain)

Author keywords

lipoxygenase; Olea europaea; olive oil; volatiles

Indexed keywords

EXPERIMENTAL DATA; IN-LINE; LIMITING FACTORS; LIPOXYGENASES; LOX ACTIVITY; OIL EXTRACTION; OIL VOLATILE FRACTION; OLEA EUROPAEA; OLIVE CULTIVARS; OLIVE OIL; VIRGIN OLIVE OIL; VOLATILE COMPOUNDS; VOLATILE PROFILE; VOLATILES;

BIOCHEMISTRY; VEGETABLE OILS;

VOLATILE ORGANIC COMPOUNDS;

LIPOXYGENASE; OLIVE OIL; VEGETABLE OIL; VEGETABLE PROTEIN; VOLATILE ORGANIC COMPOUND;

ARTICLE; CHEMISTRY; ENZYMOLOGY; FOOD HANDLING; ISOLATION AND PURIFICATION; METABOLISM; OLIVE TREE;

FOOD HANDLING; LIPOXYGENASE; OLEA; PLANT OILS; PLANT PROTEINS; VOLATILE ORGANIC COMPOUNDS;

OLEA EUROPAEA;

EID: 84856265976     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf204241e     Document Type: Article

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