کد مقاله کد نشریه سال انتشار مقاله انگلیسی ترجمه فارسی نسخه تمام متن
2507292 1117483 2016 6 صفحه PDF سفارش دهید دانلود کنید
عنوان انگلیسی مقاله ISI
Aroma transition from rosemary leaves during aromatization of olive oil
ترجمه فارسی عنوان
انتقال عطر از رزماری برگ در طول عطر سازی از روغن زیتون
کلمات کلیدی
روغن زیتون معطر؛ روش سطح پاسخ؛ رزماری
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
چکیده انگلیسی

The aroma profile of aromatized olive oil was determined in this study. The primary objective was to investigate the transition of major aroma compounds from rosemary and olive fruit during the kneading step of olive oil production by response surface methodology. For this purpose, temperature, time, and amount of rosemary leaves were determined as independent variables. The results indicated that temperature and time did not affect the transition of target compounds, but rosemary leaves addition had a strong influence on transition, especially for characteristic aroma compounds of this herb. Adequacies of developed models were found to be high enough to predict each aromatic component of interest.

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ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food and Drug Analysis - Volume 24, Issue 2, April 2016, Pages 299–304
نویسندگان
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