irgin olive oils (VOOs) were extracted from Chétoui variety at early and advanced ripening stages. The volatile compounds were analyzed using HS-SPME coupled to GC-MS. The lipoxygenase products were the main identified compounds. Aldehydes formed most of the C6 fraction. The percentages of alcohols and esters differed with ripening index suggesting a strict dependence on the enzymatic store.
Effect of the Ripening Stage on the Volatile Composition of Chétoui Virgin Olive Oil
Flamini, Guido;
2018-01-01
Abstract
irgin olive oils (VOOs) were extracted from Chétoui variety at early and advanced ripening stages. The volatile compounds were analyzed using HS-SPME coupled to GC-MS. The lipoxygenase products were the main identified compounds. Aldehydes formed most of the C6 fraction. The percentages of alcohols and esters differed with ripening index suggesting a strict dependence on the enzymatic store.File in questo prodotto:
| File | Dimensione | Formato | |
|---|---|---|---|
|
Effect of the ripening stage on the volatile composition of Chétoui virgin olive oil-RAESEMSR 2018.pdf
solo utenti autorizzati
Descrizione: capitolo
Tipologia:
Versione finale editoriale
Licenza:
NON PUBBLICO - Accesso privato/ristretto
Dimensione
472.91 kB
Formato
Adobe PDF
|
472.91 kB | Adobe PDF | Visualizza/Apri Richiedi una copia |
I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
