Characterisation of extra virgin olive oils from Galician autochthonous varieties and their co-crushings with Arbequina and Picual cv.

Food Chemistry

Volumn 176, Issue , 2015, Pages 493-503

  Reboredo Rodriguez P ^a   Gonzalez Barreiro C ^a   Cancho Grande, B ^a   Fregapane, G ^b   Salvador, M D ^b   Simal Gandara J ^a  

^a UNIVERSITY OF VIGO   (Spain)

^b UNIVERSITY OF CASTILLA LA MANCHA   (Spain)

Author keywords

Fatty acids; Odour activity value (OAV); Olive co crushing; Phenolic compounds; Quality related indices; Volatile compounds

Indexed keywords

CRUSHING; FATTY ACIDS; FRUITS; OIL SHALE; OIL WELLS; VOLATILE FATTY ACIDS; VOLATILE ORGANIC COMPOUNDS;

EXTRA VIRGIN OLIVE OIL; FATTY ACID COMPOSITION; MONOVARIETAL OIL; ODOUR ACTIVITY VALUE (OAV); PHENOLIC COMPOSITION; PHENOLIC COMPOUNDS; PHENOLIC PROFILES; VOLATILE COMPOUNDS;

OLIVE OIL;

FATTY ACID; OLIVE OIL; PHENOL DERIVATIVE; VOLATILE AGENT; VEGETABLE OIL; VOLATILE ORGANIC COMPOUND;

APPLE; ARBEQUINA; ARTICLE; BANANA; FATTY ACID ANALYSIS; GALICIAN AUTOCHTHONOUS; GRASS; LIPID COMPOSITION; MOISTURE; OLIVE; PICUAL; CHEMISTRY; OLIVE TREE;

MALUS X DOMESTICA; OLEACEAE;

FATTY ACIDS; OLEA; PHENOLS; PLANT OILS; VOLATILE ORGANIC COMPOUNDS;

EID: 84921328674     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.12.078     Document Type: Article

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