Changes in volatile compounds and oil quality with malaxation time of Tunisian cultivars of Olea europea

International Journal of Food Science and Technology

Volumn 48, Issue 1, 2013, Pages 74-81

  Youssef, Ouni ^a   Mokhtar, Guerfel ^a   Abdelly, Chedly ^a   Mohamed, Salma Nayet ^a   Mokhtar, Zarrouk ^a   Guido, Flamini ^b  

^a CENTRE DE BIOTECHNOLOGIE DE BORJ CÉDRIA   (Tunisia)

^b UNIVERSITY OF PISA   (Italy)

Author keywords

Malaxation times; Olive oil; Quality parameters; Volatile compounds

Indexed keywords

CHEMICAL CLASS; GENETIC FACTORS; HEADSPACE SOLID PHASE MICROEXTRACTION; MALAXATION; OIL QUALITY; OLIVE OIL; OXIDATIVE STABILITY; PEROXIDE VALUE; QUALITY CHARACTERISTIC; QUALITY PARAMETERS; TOTAL PHENOLS; VIRGIN OLIVE OIL; VOLATILE COMPOUNDS; VOLATILE PROFILE;

ALDEHYDES; CHEMICAL COMPOUNDS; HYDROCARBONS; KETONES; PHENOLS; VEGETABLE OILS;

VOLATILE ORGANIC COMPOUNDS;

OLEA EUROPAEA;

EID: 84871348972     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2012.03160.x     Document Type: Article

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