Determination of the Masking Effect of the ‘Zapateria’ Defect in Flavoured Stuffed Olives Using E-Nose

Spanish-style table olives are one of the most common processed foods in the Mediterranean countries. Lack of control during fermentation can lead to one of the main defects of the olive, called ‘Zapateria’, caused by the combination of volatile fatty acids reminiscent of rotten leather. In this stu...

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Detalles Bibliográficos
Autores principales: Sánchez, Ramiro, Boselli, Emanuele, Fernández, Antonio, Arroyo, Patricia, Lozano, Jesús, Martín-Vertedor, Daniel
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9267996/
https://www.ncbi.nlm.nih.gov/pubmed/35807543
http://dx.doi.org/10.3390/molecules27134300

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9267996/
https://www.ncbi.nlm.nih.gov/pubmed/35807543
http://dx.doi.org/10.3390/molecules27134300

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