Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7592081 | Food Chemistry | 2015 | 11 Pages |
Abstract
Both reduction of oxygen malaxation levels and storage time significantly affected the volatile profile of the extracted EVOOs. Reduction of oxygen malaxation levels hindered the formation of lipoxygenase derived volatiles (hexanal, 1-hexanol, (Z)-2-hexenal, (E)-2-hexen-1-ol, (Z)-2-penten-1-ol, 2,4-hexadienals), whereas prolonged storage times were associated with increased levels of autoxidation products (octane, hexanal, C10 hydrocarbons) and other compounds that could originate from exogenous microbial activity (1-octen-3-ol, 6-methyl-5-hepten-2-one, benzaldehyde, methyl salicylate).
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Antonio Raffo, Remo Bucci, Antonio D'Aloise, Gianni Pastore,