The aim of the study was to assess the influence of talc on the extra virgin olive oil volatile profile during production and storage. The obtained results showed that talc used at 1% level did not cause significant differences, whereas at 2% level showed only slight differences were revealed compared to control. During storage a significant increase of the volatiles deriving from the oxidative process was observed and a concomitant significant decrease of the C6-LOX aldehydes. The evolution of the volatile compounds of extra virgin olive oils during storage was not significantly influenced by talc addition, with the exception of the sum of C6-LOX aldehydes, which showed a significant higher decrease.
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|Titolo:||Talc effect on the volatiles of virgin olive oil during storage|
|Data di pubblicazione:||2016|
|Citazione:||Talc effect on the volatiles of virgin olive oil during storage / Caponio, F; Squeo, G.; Summo, C.; Paradiso, V.M.; Pasqualone, A.. - In: ITALIAN JOURNAL OF FOOD SCIENCE. - ISSN 1120-1770. - 28:4(2016), pp. 705-715.|
|Appare nelle tipologie:||1.1 Articolo in rivista|