Journal
FOOD CHEMISTRY
Volume 98, Issue 4, Pages 797-805Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2005.07.040
Keywords
virgin olive oil; de-stoner; total phenols; volatile compounds
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An experimental investigation was carried out to evaluate the quality of virgin olive oils obtained when a de-stoner were used for the olive paste preparation in comparison to the use of a traditional stone mill. In order to improve the slightly differences of oil yields due to the use of the de-stoner also a heat exchanger has been introduced in the processing line. The experimental data showed that resistance to the oxidation, total phenols and pleasant volatile compounds were higher in the de-stoned olive oils than in the oils obtained from the whole paste. Resistance to oxidation was assessed by Rancimat method and showed a positive correlation with the amount of total phenols. (c) 2005 Elsevier Ltd. All rights reserved.
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