Aromatic, Sensory, and Fatty Acid Profiles of Arbequina Extra Virgin Olive Oils Produced Using Different Malaxation Conditions

The demand for high-quality extra virgin olive oil (EVOO) is growing due to its unique characteristics. The aroma and flavor of EVOO depend on its content of volatile organic compounds (VOCs), whose formation is affected by the olive variety and maturity index, and the oil production process. In thi...

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Detalles Bibliográficos
Autores principales: Olmo-Cunillera, Alexandra, Casadei, Enrico, Valli, Enrico, Lozano-Castellón, Julián, Miliarakis, Eleftherios, Domínguez-López, Inés, Ninot, Antònia, Romero-Aroca, Agustí, Lamuela-Raventós, Rosa Maria, Pérez, Maria, Vallverdú-Queralt, Anna, Bendini, Alessandra
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9656856/
https://www.ncbi.nlm.nih.gov/pubmed/36360058
http://dx.doi.org/10.3390/foods11213446

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9656856/
https://www.ncbi.nlm.nih.gov/pubmed/36360058
http://dx.doi.org/10.3390/foods11213446

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