The inner temperature of the olives (cv. Leccino) before processing affects the volatile profile and the composition of the oil

Athanasia-Maria Dourou,Stefano Brizzolara,Gaia Meoni,Leonardo Tenori,Franco Famiani,Claudio Luchinat,Pietro Tonutti

Food Research International（2020）

引用 12|浏览13

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摘要

•Pre-processing temperature of olives affects the volatile profiles of the oil.•Lowering fruit temperature enhances green traits of the oil.•Reduction of off-flavours compounds in oils from fruit cooled at 10 and 15 °C.•More pronounced effects of lowering fruit temperature in oils obtained from ripe fruit.

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关键词

Olive oil quality,VOCs,NMR,Olive ripening,Mesocarp temperature,Pre-processing conditioning,Olea europaea

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