Journal
FOOD CHEMISTRY
Volume 132, Issue 1, Pages 98-103Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2011.10.038
Keywords
Filtration; Virgin olive oil; Volatile compounds; Sensory characteristics; Cultivar
Funding
- Ministry of Science, Education and Sports of the Republic Croatia [147-0000000-3605]
- Bioactive and volatile compounds of virgin olive oil in processing and finishing [062-0580696-0284]
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The influence of filtration through a hydrophilic cotton layer on volatile compounds, sensory characteristics and colour of two monovarietal oils was investigated in this study. Volatiles were evaluated using headspace solid-phase microextraction-gas chromatography. After the filtration of Buia oils only a slight increase in total alcohols was noticed. In filtered Crna oils a significant decrease of total alcohols and slight changes in total aldehydes, total ketones and total C5 volatile compounds concentration were detected. No significant influence on the sensory scores of oils, but some slight changes in sensorial profiles were noted (slightly higher intensities of sensory characteristics apple and grass, and higher values of the lightness L* in filtered samples). The results point to unequal filtration impact on different monovarietal oils and could be useful in developing targeted technologies for specific monovarietal oils quality improvement. (C) 2011 Elsevier Ltd. All rights reserved.
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