Partager

Modifications des composés volatils d'huile d'olive vierge lors de la conservation des fruits en milieu aqueux.

Changes in the volatile components of virgin oil during fruit storage in aqueous media.

Auteurs : KOPRIVNJAK O., PROCIDA G., ZELINOTTI T., et al.

Type d'article : Article

Résumé

Storage of olives in sea water is a traditional fruit storage method for olive oil production in Croatia. The changes of volatile compounds of olive oil, responsible for positive and negative odour properties were investigated. The influence of sea water was compared to brine and drinking water and with storage in the open air. The composition and content of volatile compounds were determined. No significant differences were found among aqueous media. The olive oils from aqueous media had an essentially different composition and content of positive as well of negative volatile compounds in comparison to the reference sample and the samples stored in the air.

Détails

  • Titre original : Changes in the volatile components of virgin oil during fruit storage in aqueous media.
  • Identifiant de la fiche : 2002-2403
  • Langues : Anglais
  • Source : J. agric. Food Chem. - vol. 70 - n. 3
  • Date d'édition : 2000

Liens


Voir la source

Indexation