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izvor podataka: crosbi

Complex interactive effects of ripening degree, malaxation duration and temperature on Oblica cv. virgin olive oil phenols, volatiles and sensory quality (CROSBI ID 243033)

Prilog u časopisu | izvorni znanstveni rad | međunarodna recenzija

Lukić, Igor ; Žanetić, Mirella ; Jukić Špika, Maja ; Lukić, Marina ; Koprivnjak, Olivera ; Brkić Bubola, Karolina Complex interactive effects of ripening degree, malaxation duration and temperature on Oblica cv. virgin olive oil phenols, volatiles and sensory quality // Food chemistry, 232 (2017), 610-620. doi: 10.1016/j.foodchem.2017.04.047

Podaci o odgovornosti

Lukić, Igor ; Žanetić, Mirella ; Jukić Špika, Maja ; Lukić, Marina ; Koprivnjak, Olivera ; Brkić Bubola, Karolina

engleski

Complex interactive effects of ripening degree, malaxation duration and temperature on Oblica cv. virgin olive oil phenols, volatiles and sensory quality

The interactive effects of ripening degree, malaxation duration and temperature on Oblica cv. (Olea europaea L.) virgin olive oil phenols, volatiles, and sensory quality were investigated. Olives were picked at three ripening degrees with International Olive Council indices of 0.68, 2.48 and 4.10, and processed by malaxation at 22 and 30 °C, and at both temperatures for 30 and 60 min. Ripening exhibited the strongest effect, and malaxation duration the weakest. Phenols were generally found to decrease during ripening ; however 3, 4-DHPEA-EDA and p-HPEA-EDA increased. Similar behaviour was observed for (E)-2-hexenal. Higher malaxation temperature induced an increase in particular important phenols and C6 alcohols, while C6 aldehydes mostly decreased. Interactions between the factors were established, mostly between ripening degree and malaxation temperature: the effect of the latter was most pronounced for ripe olives, especially for 3, 4-DHPEA-EDA, p-HPEA-EDA and C6 volatiles. Sensory attributes were generally in agreement with the chemical composition.

Interactive effects ; Ripening ; Malaxation ; Virgin olive oil ; Phenols ; Volatiles ; Sensory analysis

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Podaci o izdanju

232

2017.

610-620

objavljeno

0308-8146

1873-7072

10.1016/j.foodchem.2017.04.047

Povezanost rada

Poljoprivreda (agronomija), Prehrambena tehnologija

Poveznice
Indeksiranost