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.
The inner temperature of the olives (cv. Leccino) before processing affects the volatile profile and the composition of the oil / Dourou, Athanasia-Maria; Brizzolara, Stefano; Meoni, Gaia; Tenori, Leonardo; Famiani, Franco; Luchinat, Claudio; Tonutti, Pietro. - In: FOOD RESEARCH INTERNATIONAL. - ISSN 0963-9969. - STAMPA. - 129:(2020), pp. 0-0. [10.1016/j.foodres.2019.108861]
The inner temperature of the olives (cv. Leccino) before processing affects the volatile profile and the composition of the oil
Meoni, GaiaInvestigation
;Tenori, LeonardoInvestigation
;Luchinat, ClaudioWriting – Review & Editing
;
2020
Abstract
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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