Soft-deodorization of virgin olive oil: Study of the changes of quality and chemical composition

Food Chemistry

Volumn 220, Issue , 2017, Pages 42-50

  Aparicio Ruiz, Ramón ^a   Romero, Inmaculada ^a   García González, Diego L ^a   Oliver Pozo, Celia ^a   Aparicio, Ramón ^a  

^a INSTITUTO DE LA GRASA   (Spain)

Author keywords

Adulteration; Deodorization; Fatty acid ethyl esters; Phenols; Pyropheophytins; Virgin olive oil; Volatiles

Indexed keywords

ESTERS; FATTY ACIDS; LAWS AND LEGISLATION; ODOR CONTROL; ODORS; PHENOLS; VOLATILE FATTY ACIDS;

ADULTERATION; DEODORIZATION; FATTY ACID ETHYL ESTER; PYROPHEOPHYTINS; VIRGIN OLIVE OIL; VOLATILES;

OLIVE OIL;

FATTY ACID ESTER; PHENOL DERIVATIVE; PYROPHEOPHYTIN; UNCLASSIFIED DRUG; VIRGIN OLIVE OIL; VOLATILE AGENT; FATTY ACID; OLIVE OIL;

ARTICLE; CHEMICAL COMPOSITION; CONCENTRATION (PARAMETERS); DEODORIZATION; SENSORY DYSFUNCTION; TEMPERATURE; CHEMISTRY; FOOD QUALITY;

FATTY ACIDS; FOOD QUALITY; OLIVE OIL; PHENOLS;

EID: 84989332761     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.09.176     Document Type: Article

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