Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7597598 | Food Chemistry | 2014 | 12 Pages |
Abstract
The influence of olive paste preparation conditions on the standard quality parameters, as well as volatile profiles of extra virgin olive oils (EVOOs) from Morisca and Manzanilla de Sevilla cultivars produced in an emerging olive growing area in north-western Spain and processed in an oil mill plant were investigated. For this purpose, two malaxation temperatures (20/30 °C), and two malaxation times (30/90 min) selected in accordance with the customs of the area producers were tested. The volatile profile of the oils underwent a substantial change in terms of odorant series when different malaxation parameters were applied.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
P. Reboredo-RodrÃguez, C. González-Barreiro, B. Cancho-Grande, J. Simal-Gándara,