期刊
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
卷 86, 期 11, 页码 1137-1140出版社
WILEY
DOI: 10.1007/s11746-009-1445-9
关键词
Vertical centrifugation; Extra virgin olive oil; Washing water; Dissolved oxygen; Olive oil aromatic compounds
The qualitative effects of vertical centrifugation (VC), i.e., the last step of the extra virgin olive oil (EVOO) extraction process, were investigated on an industrial scale by sampling EVOOs before and after VC. Several parameters were determined to evaluate EVOO quality. Vertical centrifugation results in a marked loss of volatile aromatic compounds, whereas only a slightly variation was recorded in the hydrophilic phenols concentration.
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