Olive Oil Produced from Olives Stored under CO<sub>2</sub> Atmosphere: Volatile and Physicochemical Characterization

Olive Oil Produced from Olives Stored under CO<sub>2</sub> Atmosphere: Volatile and Physicochemical Characterization

In this study, an alternative debittering technique for olives, invented and patented by Prof. Vassilis Dourtoglou, was employed. Olive fruits (<i>Olea europaea</i> cv. Megaritiki) were stored under CO<sub>2</sub> atmosphere immediately after harvest for a period of 15 days....

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Bibliographic Details
Main Authors: Vassilis Athanasiadis, Theodoros Chatzimitakos, Eleni Bozinou, Dimitris P. Makris, Vassilis G. Dourtoglou, Stavros I. Lalas
Format: Article
Language:English
Published: MDPI AG 2022-12-01
Series:Antioxidants
Subjects:
antioxidants
carbon dioxide
cold pressed
extra virgin olive oil
fatty acids
HS-SPME/GC-MS
Online Access:https://www.mdpi.com/2076-3921/12/1/30

Internet

https://www.mdpi.com/2076-3921/12/1/30

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