Quality evolution of extra-virgin olive oils according to their chemical composition during 22 months of storage under dark conditions

Food Chemistry

Volumn 311, Issue , 2020, Pages

  Esposto, Sonia ^a   Selvaggini, Roberto ^a   Taticchi, Agnese ^a   Veneziani, Gianluca ^a   Sordini, Beatrice ^a   Servili, Maurizio ^a  

^a UNIVERSITY OF PERUGIA   (Italy)

Author keywords

Dark storage; Fatty acid composition; K232; Off flavour volatile compounds; Phenolic compounds; Shelf life simulation

Indexed keywords

OLIVE OIL; VOLATILE FATTY ACIDS; VOLATILE ORGANIC COMPOUNDS;

DARK STORAGE; FATTY ACID COMPOSITION; K232; PHENOLIC COMPOUNDS; SHELF LIFE; VOLATILE COMPOUNDS;

FOOD STORAGE;

ALPHA TOCOPHEROL; EXTRA VIRGIN OLIVE OIL; OLEIC ACID; OLEUROPEIN; PEROXIDE; PHENOL DERIVATIVE; POLYPHENOL; VOLATILE AGENT; IRIDOID; OLIVE OIL;

ANALYSIS OF VARIANCE; ARTICLE; CHEMICAL COMPOSITION; DARKNESS; EVOLUTION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; ROOM TEMPERATURE; SHELF LIFE; STORAGE; CHEMISTRY; FOOD STORAGE; OXIDATION REDUCTION REACTION; TASTE; TIME FACTOR;

ALPHA-TOCOPHEROL; DARKNESS; FOOD STORAGE; IRIDOIDS; OLEIC ACID; OLIVE OIL; OXIDATION-REDUCTION; POLYPHENOLS; TASTE; TIME FACTORS;

EID: 85076863317     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2019.126044     Document Type: Article

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