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Bibliographic record number: 588741

Journal

Authors: Brkić Bubola, Karolina; Koprivnjak, Olivera; Sladonja, Barbara; Škevin, Dubravka; Belobrajić, Ivana
Title: Chemical and sensorial changes of Croatian monovarietal olive oils during ripening
Source: European journal of lipid science and technology (1438-7697) 114 (2012), 12; 1400-1408
Paper type: article
Keywords: ripening; olive oil; volatiles; fatty acids; sensorial characteristics
Abstract:
The aim of this investigation was to determine the impact of fruit ripening on chemical and sensorial changes in monovarietal olive oils obtained from two important olive cultivars grown in Croatia, Buža and Črna. In Buža oils peroxide value, K232 and K270 increased during ripening, while no differences among three ripening stages in Črna oils were observed. Oils of both cultivars at the later ripening stages had higher free acidity level and lower sensory score followed by mild loss in almost all positive sensory characteristics. Total phenols and antioxidant capacity decreased in Buža oils during fruit ripening, while in Črna oils reached maximum level in purple stage and then progressively decreased in the black ripening stage. Oleic acid level slightly increased during ripening in both cultivar oils. Linoleic acid decreased in Buža oils obtained from black fruits while palmitic acid decreased in Črna oils during ripening. In both monovarietal oils chlorophyll and carotenoids concentrations decreased during ripening. The two cultivars had different course of total aldehydes, total esters and total ketones during ripening, while total alcohols were the highest in oils from purple ripening stage and then decreased as ripening progress.
Project / theme: 147-0000000-3605, 062-0580696-0284, 058-0580696-0704
Original language: ENG
Citation databases: Current Contents Connect (CCC)
Scopus
SCI-EXP, SSCI i/ili A&HCI
Science Citation Index Expanded (SCI-EXP) (sastavni dio Web of Science Core Collectiona)
Category: Znanstveni
Research fields:
Agriculture,Food processing technology
URL: http://onlinelibrary.wiley.com/doi/10.1002/ejlt.201200121/abstract
Broj citata:
Altmetric:
DOI: 10.1002/ejlt.201200121
URL cjelovitog rada:
Google Scholar: Chemical and sensorial changes of Croatian monovarietal olive oils during ripening
Contrib. to CROSBI by: karolina@iptpo.hr (karolina@iptpo.hr), 24. Srp. 2012. u 12:42 sati



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