Cargando…

Effect of Hopper Loading on the Formation of Alkyl Alcohols in Olive Fruits and Its Relationship with Sensory Quality Losses of Virgin Olive Oil

The storage of olives in large hoppers is a widespread practice in oil mills, but these large volumes and their unloading can cause a physical deterioration of the olives that will affect the quality of the oil obtained. This research deals with the effect of hopper charge on the formation of alkyl...

Descripción completa

Detalles Bibliográficos
Autores principales:	Boudebouz, Abdelaziz, Romero, Agustí, Hermoso, Juan-F., Boqué, Ricard, Mestres, Montserrat
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10340213/ https://www.ncbi.nlm.nih.gov/pubmed/37444371 http://dx.doi.org/10.3390/foods12132633

Ejemplares similares

Effect of Controlled Oxygen Supply during Crushing on Volatile and Phenol Compounds and Sensory Characteristics in Coratina and Ogliarola Virgin Olive Oils
por: Veneziani, Gianluca, et al.
Publicado: (2023)

Effects of Virgin Olive Oil and Phenol-Enriched Virgin Olive Oils on Lipoprotein Atherogenicity
por: Farràs, Marta, et al.
Publicado: (2020)

Effect of Duration of Olive Storage on Chemical and Sensory Quality of Extra Virgin Olive Oils
por: Rotondi, Annalisa, et al.
Publicado: (2021)

An Oleuropein β-Glucosidase from Olive Fruit Is Involved in Determining the Phenolic Composition of Virgin Olive Oil
por: Velázquez-Palmero, David, et al.
Publicado: (2017)

The Compounds Responsible for the Sensory Profile in Monovarietal Virgin Olive Oils
por: Campestre, Cristina, et al.
Publicado: (2017)

Alignment and Proficiency of Virgin Olive Oil Sensory Panels: The OLEUM Approach
por: Barbieri, Sara, et al.
Publicado: (2020)

Olive Fruit Refrigeration during Prolonged Storage Preserves the Quality of Virgin Olive Oil Extracted Therefrom
por: Brkić Bubola, Karolina, et al.
Publicado: (2020)

Subzero Temperature Storage to Preserve the Quality Attributes of Veiled Virgin Olive Oil
por: Díez-Betriu, Anna, et al.
Publicado: (2023)

Antioxidants in Greek Virgin Olive Oils
por: Kalogeropoulos, Nick, et al.
Publicado: (2014)

Oleacein and Oleocanthal: Key Metabolites in the Stability of Extra Virgin Olive Oil
por: Olmo-Cunillera, Alexandra, et al.
Publicado: (2023)

Characterization and Comparison of Extra Virgin Olive Oils of Turkish Olive Cultivars
por: Korkmaz, Aziz
Publicado: (2023)

Conservation of Native Wild Ivory-White Olives from the MEDES Islands Natural Reserve to Maintain Virgin Olive Oil Diversity
por: López-Yerena, Anallely, et al.
Publicado: (2020)

Analysis of methanol and ethanol in virgin olive oil
por: Gómez-Coca, Raquel B., et al.
Publicado: (2014)

Survival of Coliform Bacteria in Virgin Olive Oil
por: Zullo, Biagi Angelo, et al.
Publicado: (2018)

The Potential of Apulian Olive Biodiversity: The Case of Oliva Rossa Virgin Olive Oil
por: Squeo, Giacomo, et al.
Publicado: (2021)

Effects of Trichoderma Biostimulation on the Phenolic Profile of Extra-Virgin Olive Oil and Olive Oil By-Products
por: Dini, Irene, et al.
Publicado: (2020)

Aromatic, Sensory, and Fatty Acid Profiles of Arbequina Extra Virgin Olive Oils Produced Using Different Malaxation Conditions
por: Olmo-Cunillera, Alexandra, et al.
Publicado: (2022)

Comparative Study of Volatile Compounds and Sensory Characteristics of Dalmatian Monovarietal Virgin Olive Oils
por: Žanetić, Mirella, et al.
Publicado: (2021)

Extra Virgin Olive Oil from Destoned Fruits to Improve the Quality of the Oil and Environmental Sustainability
por: Frangipane, Maria Teresa, et al.
Publicado: (2022)

Virgin Olive Oil and Health: Summary of the III International Conference on Virgin Olive Oil and Health Consensus Report, JAEN (Spain) 2018
por: Gaforio, José J., et al.
Publicado: (2019)

Enhanced Nutraceutical Properties of Extra Virgin Olive Oil Extract by Olive Leaf Enrichment
por: Cuffaro, Doretta, et al.
Publicado: (2023)

Bioactive Compounds and Quality of Extra Virgin Olive Oil
por: Jimenez-Lopez, Cecilia, et al.
Publicado: (2020)

Extra Virgin Olive Oil: Lesson from Nutrigenomics
por: De Santis, Stefania, et al.
Publicado: (2019)

Characterisation of Endogenous Peptides Present in Virgin Olive Oil
por: Lopez-Huertas, Eduardo, et al.
Publicado: (2022)

Effect of the Storage Conditions and Freezing Speed on the Color and Chlorophyll Profile of Premium Extra Virgin Olive Oils
por: Díez-Betriu, Anna, et al.
Publicado: (2023)

The ameliorative effects of virgin olive oil and olive leaf extract on amikacin-induced nephrotoxicity in the rat
por: Abdel-Gayoum, Abdelgayoum A., et al.
Publicado: (2015)

New Strategies in the Cultivation of Olive Trees and Repercussions on the Nutritional Value of the Extra Virgin Olive Oil
por: Dini, Irene, et al.
Publicado: (2020)

Chemical and Sensory Profiling of Monovarietal Extra Virgin Olive Oils from the Italian Marche Region
por: Pacetti, Deborah, et al.
Publicado: (2020)

Influence of the Ripening Stage and Extraction Conditions on the Phenolic Fingerprint of ‘Corbella’ Extra-Virgin Olive Oil
por: López-Yerena, Anallely, et al.
Publicado: (2021)

Fast and Reliable Determination of Virgin Olive Oil Quality by Fruit Inspection Using Computer Vision
por: Navarro Soto, Javiera, et al.
Publicado: (2018)

Biological Activities of Phenolic Compounds Present in Virgin Olive Oil
por: Cicerale, Sara, et al.
Publicado: (2010)

Biological Activities of Phenolic Compounds of Extra Virgin Olive Oil
por: Servili, Maurizio, et al.
Publicado: (2013)

Biological Relevance of Extra Virgin Olive Oil Polyphenols Metabolites
por: Serreli, Gabriele, et al.
Publicado: (2018)

The Health Benefiting Mechanisms of Virgin Olive Oil Phenolic Compounds
por: Parkinson, Lisa, et al.
Publicado: (2016)

Effects of Virgin Olive Oil on Bone Health in Ovariectomized Rats
por: Díaz-Curiel, Manuel, et al.
Publicado: (2020)

Non-Targeted Authentication Approach for Extra Virgin Olive Oil
por: Aykas, Didem Peren, et al.
Publicado: (2020)

Evolution of Flavors in Extra Virgin Olive Oil Shelf-Life
por: Garcia-Oliveira, Paula, et al.
Publicado: (2021)

Effects of the Filtration on the Biotic Fraction of Extra Virgin Olive Oil
por: Zullo, Biagi Angelo, et al.
Publicado: (2021)

Effect of Flavorization on Virgin Olive Oil Oxidation and Volatile Profile
por: Díaz-Montaña, Enrique Jacobo, et al.
Publicado: (2023)

Antioxidants in Extra Virgin Olive Oil and Table Olives: Connections between Agriculture and Processing for Health Choices
por: Lanza, Barbara, et al.
Publicado: (2020)

Cannot write session to /tmp/vufind_sessions/sess_7n14ojfgpppjgkpl0s0p52f8et