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Effect of Flavorization on Virgin Olive Oil Oxidation and Volatile Profile
The volatile compounds of virgin olive oil (VOO) have an important role from a sensory point of view as they are responsible for the aroma of the oil. Once the oil is obtained, auto-oxidation is the main process contributing to its deterioration, modifying the volatiles profile and aroma. The additi...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2023
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9952243/ https://www.ncbi.nlm.nih.gov/pubmed/36829801 http://dx.doi.org/10.3390/antiox12020242 |