Extra Virgin Olive Oil from Stoned Olives with Oxygen Supply during Processing: Impact on Volatile and Phenolic Fraction and Sensory Characteristics

Extra Virgin Olive Oil from Stoned Olives with Oxygen Supply during Processing: Impact on Volatile and Phenolic Fraction and Sensory Characteristics

The improvement of the extra virgin olive oil (EVOO) extraction process involves the proper management of endogenous enzymes of the olive fruit and all the technological conditions that can affect their activities. Coratina and Peranzana cultivars were processed to assess the influence of different...

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Bibliographic Details
Main Authors: Davide Nucciarelli, Diego L. García-González, Gianluca Veneziani, Stefania Urbani, Luigi Daidone, Sonia Esposto, Agnese Taticchi, Roberto Selvaggini, Maurizio Servili
Format: Article
Language:English
Published: MDPI AG 2024-09-01
Series:Foods
Subjects:
virgin olive oil
volatile compounds
phenols
oxygen influence
sensory quality
Online Access:https://www.mdpi.com/2304-8158/13/19/3073

Internet

https://www.mdpi.com/2304-8158/13/19/3073

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