Improvements in the malaxation process to enhance the aroma quality of extra virgin olive oils

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Bibliographic Details
Main Authors Reboredo-Rodrguez, P, C. Gonzlez-BarreiroauthorNutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain, B. Cancho-GrandeauthorNutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain, J. Simal-Gndaraauthor
Format Journal Article
LanguageEnglish
Published 2015
Subjects
cultivars
extra-virgin olive oil
Malaxation
odor compounds
Odorant series
odors
Odour activity value (OAV)
olives
temperature
Volatile compounds
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Bibliography:http://dx.doi.org/10.1016/j.foodchem.2014.02.140