Factors limiting the synthesis of virgin olive oil volatile esters

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 5, 2012, Pages 1300-1307

  Sanchez Ortiz, Araceli ^a   Romero Segura, Carmen ^a   Gazda, Valeria E ^b   Graham, Ian A ^b   Sanz, Carlos ^a   Perez, Ana G ^a  

^a INSTITUTO DE LA GRASA   (Spain)

^b UNIVERSITY OF YORK   (United Kingdom)

Author keywords

aroma; ester; olive fruit; Virgin olive oil; volatile

Indexed keywords

ACETYL-COA; ALCOHOL DEHYDROGENASE; ALCOHOL LEVELS; AROMA; COFACTORS; HIGH-CONTENT; LIMITING FACTORS; MATURITY STAGES; OIL VOLATILE FRACTION; OLIVE CULTIVARS; OLIVE OIL PRODUCTION; VIRGIN OLIVE OIL; VOLATILE; VOLATILE ESTER; VOLATILE FRACTIONS;

BIOCHEMISTRY; ESTERIFICATION; FRUITS; TISSUE; VEGETABLE OILS;

ESTERS;

ESTER; OLIVE OIL; VEGETABLE OIL;

ARTICLE; CHEMISTRY; METABOLISM; OLIVE TREE; VOLATILIZATION;

ESTERS; OLEA; PLANT OILS; VOLATILIZATION;

EID: 84857015615     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf203871v     Document Type: Article

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