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

Food Handling Fruit / chemistry Gas Chromatography-Mass Spectrometry Olea / chemistry Olive Oil / chemistry Temperature
Mesocarp temperature NMR Olea europaea Olive oil quality Olive ripening Pre-processing conditioning VOCs

Journal

Food research international (Ottawa, Ont.)
ISSN: 1873-7145
Titre abrégé: Food Res Int
Pays: Canada
ID NLM: 9210143

Informations de publication

Date de publication:
03 2020
Historique:
received: 31 07 2019
revised: 21 11 2019
accepted: 23 11 2019
entrez: 11 2 2020
pubmed: 11 2 2020
medline: 2 3 2021
Statut: ppublish

Résumé

The effects of pre-processing decreasing temperature (19, 15 and 10 °C) of olive fruit (cv. Leccino) harvested at three developmental stages (semi-ripe, ripe, advanced ripening) have been evaluated on oil in terms of basic quality parameters, composition, organoleptic traits, and aroma profiles. A total of 40 metabolites (volatiles and non-volatiles) were identified by

Identifiants

DOI: 10.1016/j.foodres.2019.108861 PMID: 32036874
pubmed: 32036874
pii: S0963-9969(19)30747-1
doi: 10.1016/j.foodres.2019.108861
pii:
doi:

Substances chimiques

Olive Oil 0

Types de publication

Journal Article Research Support, Non-U.S. Gov't

Langues

eng

Sous-ensembles de citation

IM

Pagination

108861

Informations de copyright

Copyright © 2019 Elsevier Ltd. All rights reserved.

Déclaration de conflit d'intérêts

Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Auteurs

Athanasia-Maria Dourou (AM)

Institute of Life Sciences, Scuola Superiore Sant'Anna, Piazza Martiri della Libertà 33, 56127 Pisa, Italy.

Stefano Brizzolara (S)

Institute of Life Sciences, Scuola Superiore Sant'Anna, Piazza Martiri della Libertà 33, 56127 Pisa, Italy.

Gaia Meoni (G)

Magnetic Resonance Center (CERM), University of Firenze, Via L. Sacconi 6, 50019 Sesto Fiorentino (Firenze), Italy.

Leonardo Tenori (L)

Department of Experimental and Clinical Medicine, University of Firenze, Largo Brambilla 3, 50100 Firenze, Italy.

Franco Famiani (F)

Department of Agricultural, Food and Environmental Sciences, University of Perugia, Borgo XX Giugno 74, 06121 Perugia, Italy.

Claudio Luchinat (C)

Magnetic Resonance Center (CERM), University of Firenze, Via L. Sacconi 6, 50019 Sesto Fiorentino (Firenze), Italy; Interuniversity Consortium for Magnetic Resonance of Metallo Proteins (CIRMMP), Via L. Sacconi 6, 5001 Sesto Fiorentino (Firenze), Italy.

Pietro Tonutti (P)

Institute of Life Sciences, Scuola Superiore Sant'Anna, Piazza Martiri della Libertà 33, 56127 Pisa, Italy. Electronic address: pietro.tonutti@santannapisa.it.

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Classifications MeSH

questionsmedicales.fr › Technologie, industrie et agriculture › Industrie › Industrie alimentaire › Manipulation des aliments › The inner temperature of the olives (cv....
questionsmedicales.fr › Aliments et boissons › Aliments › Fruit › The inner temperature of the olives (cv....
questionsmedicales.fr › Techniques d'investigation › Techniques de chimie analytique › Spectrométrie de masse › Chromatographie gazeuse-spectrométrie de masse › The inner temperature of the olives (cv....
questionsmedicales.fr › Eucaryotes › Viridiplantae › Streptophyta › Embryophyta › Tracheobionta › Magnoliopsida › Lamiales › Oleaceae › Olea › The inner temperature of the olives (cv....
questionsmedicales.fr › Aliments et boissons › Aliments › Matières grasses alimentaires › Matières grasses alimentaires insaturées › Huile d'olive › The inner temperature of the olives (cv....
questionsmedicales.fr › Environnement et santé publique › Environnement › Concepts météorologiques › Atmosphère › Temps (météorologie) › Température › The inner temperature of the olives (cv....