期刊
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
卷 63, 期 26, 页码 6066-6074出版社
AMER CHEMICAL SOC
DOI: 10.1021/acs.jafc.5b01666
关键词
virgin olive oil; genetic origin; quality; flash thermal conditioning; volatile compounds; phenols
资金
- Alfa Laval SpA (Tavarnelle Val di Pesa, Florence, Italy)
- Consorzio Olivicolo Italiano UNAPROL-Italy [UE 1220/2011]
- Progetto MIUR CLUSTER CL.A.N.-Agrifood AREA1-Nutrizione e salute Pros.IT [CTN01_00230_413096]
The concentration of phenolic and volatile compounds in virgin olive oil (VOO) is closely related to the different operative conditions applied to the mechanical extraction process of the olive oil. However, the great qualitative and quantitative variability of these compounds indicates an important role played by genetic and agronomic aspects. A heat exchanger was placed in front of a traditional, covered malaxer to study the impact of flash thermal conditioning (FTC) of olive paste on the quality of VOO) which is highly influenced by phenolic release and aroma generation. The VOO flash thermal conditioning of five major Italian cultivars showed a higher concentration of phenols (range of increase percentage, 9.9-37.3%) compared to the control trials, whereas the FTC treatment featured a differentiated impact on the volatile fractions, associated with the genetic origins of the olives.
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