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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...

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Detalles Bibliográficos
Autores principales:	Díaz-Montaña, Enrique Jacobo, Aparicio-Ruiz, Ramón, Morales, María T.
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Article
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

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