期刊
FOOD CHEMISTRY
卷 84, 期 3, 页码 341-349出版社
ELSEVIER SCI LTD
DOI: 10.1016/S0308-8146(03)00217-6
关键词
olive oil; volatile compounds; E-hex-2-enal; aroma; malaxation
The volatile profile of virgin olive oils was established using SPME and gas chromatography(-mass spectrometry). The major volatile in approximately 50% of the oils was E-hex-2-enal in contrast with European oils. The minor contribution of C5 compounds to the volatile profiles also contrasted with data on European oils. Hierarchical Cluster Analysis (HCA) implicates variety as the single-most important factor in determining volatile profile whilst malaxation time and temperature exerted a minor secondary effect on the volatile profile. (C) 2003 Elsevier Ltd. All rights reserved.
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