Optimization of the temperature and oxygen concentration conditions in the malaxation during the oil mechanical extraction process of four italian olive cultivars

Journal of Agricultural and Food Chemistry

Volumn 62, Issue 17, 2014, Pages 3813-3822

  Selvaggini, Roberto ^a   Esposto, Sonia ^a   Taticchi, Agnese ^a   Urbani, Stefania ^a   Veneziani, Gianluca ^a   Di Maio, Ilona ^a   Sordini, Beatrice ^a   Servili, Maurizio ^a  

^a UNIVERSITY OF PERUGIA   (Italy)

Author keywords

extra virgin olive oil; HS SPME GC MS; oil mechanical extraction process; optimization; phenols; quality; response surface methodology; volatile compounds

Indexed keywords

CHEMICAL ANALYSIS; IMAGE QUALITY; OLIVE OIL; OXYGEN; PHENOLS; SURFACE PROPERTIES; VOLATILE ORGANIC COMPOUNDS; CHEMICAL COMPOUNDS; EXTRACTION; OIL SHALE; OPTIMIZATION;

EXTRA VIRGIN OLIVE OIL; HS-SPME-GC; MECHANICAL EXTRACTION; RESPONSE SURFACE METHODOLOGY; VOLATILE COMPOUNDS;

OPTIMIZATION; VOLATILE ORGANIC COMPOUNDS;

OLIVE OIL; OXYGEN; VEGETABLE OIL;

ARTICLE; CHEMISTRY; EVALUATION STUDY; FOOD HANDLING; FRUIT; ISOLATION AND PURIFICATION; ITALY; METHODOLOGY; OLIVE TREE; TEMPERATURE;

FOOD HANDLING; FRUIT; ITALY; OLEA; OXYGEN; PLANT OILS; TEMPERATURE;

EID: 84899715739     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf405753c     Document Type: Article

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