Effect of agronomical practices on carpology, fruit and oil composition, and oil sensory properties, in olive (Olea europaea L.)

Food Chemistry

Volumn 159, Issue , 2014, Pages 236-243

  Rosati, Adolfo ^a   Cafiero, Caterina ^a   Paoletti, Andrea ^a   Alfei, Barbara ^b   Caporali, Silvia ^a   Casciani, Lorena ^a   Valentini, Massimiliano ^a  

^a ISTITUTO NAZIONALE DELLA NUTRIZIONE   (Italy)

^b ASSAM   (Italy)

Author keywords

Conventional; Frantoio; HRMAS NMR; Leccino; Olea europaea; Olive; Organic; PLS DA

Indexed keywords

AMINO ACIDS; SPECTRUM ANALYSIS;

CONVENTIONAL; FRANTOIO; HRMAS-NMR; LECCINO; OLEA EUROPAEA; OLIVE; ORGANIC; PLS-DA;

FRUITS;

4 AMINOBUTYRIC ACID; ALKENE; AMINO ACID; ASPARAGINE; DIHYDROURACIL; FATTY ACID; GLUCOSE; GLYCOCHOLIC ACID; NICOTINAMIDE ADENINE DINUCLEOTIDE PHOSPHATE; NICOTINIC ACID; OLIVE OIL; PHENYLALANINE; POLYPHENOL; PROPIONALDEHYDE; REDUCED NICOTINAMIDE ADENINE DINUCLEOTIDE PHOSPHATE; THYMIDINE; TRIGONELLINE; TRYPTOPHAN; TYROSINE; VEGETABLE OIL;

ACIDITY; AGRONOMY; ARTICLE; BITTER TASTE; CARBON NUCLEAR MAGNETIC RESONANCE; CHEMICAL COMPOSITION; CONTROLLED STUDY; CULTIVAR; DRY WEIGHT; FRESH WEIGHT; FRUIT DEVELOPMENT; FRUIT FIRMNESS; HIGH RESOLUTION MELTING ANALYSIS; METABOLOMICS; NONHUMAN; OLIVE; OLIVE TREE; ORGANIC FARMING; PROTON NUCLEAR MAGNETIC RESONANCE; SENSORY ANALYSIS; SWEETNESS; AGRICULTURE; CHEMISTRY; EVALUATION STUDY; FRUIT; GROWTH, DEVELOPMENT AND AGING; HUMAN; PROCEDURES; TASTE;

AGRICULTURE; AMINO ACIDS; FATTY ACIDS; FRUIT; GLUCOSE; HUMANS; OLEA; PLANT OILS; TASTE;

EID: 84897374731     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.03.014     Document Type: Article

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