Synthesis of aroma compounds of virgin olive oil: Significance of the cleavage of polyunsaturated fatty acid hydroperoxides during the oil extraction process

Food Research International

Volumn 54, Issue 2, 2013, Pages 1972-1978

  Sánchez Ortiz, Araceli ^a   Pérez, Ana G ^a   Sanz, Carlos ^a  

^a INSTITUTO DE LA GRASA   (Spain)

Author keywords

Aroma; Extraction; Hydroperoxide lyase; Olive oil; Volatiles

Indexed keywords

AROMA; AROMA COMPOUNDS; HYDROPEROXIDE LYASE; LIPOXYGENASE PATHWAYS; VIRGIN OLIVE OIL; VOLATILE COMPOUNDS; VOLATILE PROFILE; VOLATILES;

BIOCHEMISTRY; EXTRACTION; FRUITS; ODORS; POLYUNSATURATED FATTY ACIDS; VOLATILE ORGANIC COMPOUNDS;

OLIVE OIL;

EID: 84889089979     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.03.045     Document Type: Article

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