Abstract：
:The influence of olive paste preparation conditions on the standard quality parameters, as well as volatile profiles of extra virgin olive oils (EVOOs) from Morisca and Manzanilla de Sevilla cultivars produced in an emerging olive growing area in north-western Spain and processed in an oil mill plant were investigated. For this purpose, two malaxation temperatures (20/30 °C), and two malaxation times (30/90 min) selected in accordance with the customs of the area producers were tested. The volatile profile of the oils underwent a substantial change in terms of odorant series when different malaxation parameters were applied.
journal_name
Food Chemjournal_title
Food chemistryauthors
Reboredo-Rodríguez P,González-Barreiro C,Cancho-Grande B,Simal-Gándara Jdoi
10.1016/j.foodchem.2014.02.140subject
Has Abstractpub_date
2014-09-01 00:00:00pages
534-45eissn
0308-8146issn
1873-7072pii
S0308-8146(14)00325-2journal_volume
158pub_type
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