Effect of olive storage conditions on Chemlali olive oil quality and the effective role of fatty acids alkyl esters in checking olive oils authenticity

Food Chemistry

Volumn 169, Issue , 2015, Pages 289-296

  Jabeur, Hazem ^a   Zribi, Akram ^a   Abdelhedi, Ridha ^a   Bouaziz, Mohamed ^a  

^a Université de Sfax   (Tunisia)

Author keywords

Extra virgin olive oil; Fatty acid alkyl esters; Mild deodorized olive oil; Olive fruits; Repeated measures analysis; Storage conditions

Indexed keywords

ESTERIFICATION; ESTERS; FATTY ACIDS; FOOD STORAGE; FRUITS; OIL SHALE; PLASTIC CONTAINERS;

EXTRA-VIRGIN OLIVE OIL; FATTY ACID ALKYL ESTERS; OLIVE FRUITS; REPEATED MEASURES; STORAGE CONDITION;

OLIVE OIL;

FATTY ACID ALKYL ESTER; FATTY ACID ESTER; OLIVE OIL; UNCLASSIFIED DRUG; ESTER; FATTY ACID; PHENOL DERIVATIVE; PIGMENT;

AEROBIC METABOLISM; ARTICLE; CLOSED PLASTIC BAG; CONTAINER; CONTROLLED STUDY; DEODORIZATION; EXTRACTION; FOOD QUALITY; FRUIT STORAGE; OLIVE; OLIVE TREE; OPEN PERFORATED PLASTIC BOX; POSTHARVEST PERIOD; SENSORY EVALUATION; STORAGE TIME; TIME; CHEMISTRY; FOOD STORAGE; FRUIT; STANDARDS;

ESTERS; FATTY ACIDS; FOOD STORAGE; FRUIT; OLEA; OLIVE OIL; PHENOLS; PIGMENTS, BIOLOGICAL;

EID: 84906696736     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.07.118     Document Type: Article

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