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Aroma of virgin olive oil: Biogenesis of the "green" odor notes

✍ Scribed by Olias, Jose M.; Perez, Ana G.; Rios, Jose J.; Sanz, Luis C.

Book ID
121016524
Publisher
American Chemical Society
Year
1993
Tongue
English
Weight
761 KB
Volume
41
Category
Article
ISSN
0021-8561

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Changes have been demonstrated in the concentration of those volatile compounds responsible for green sensory notes in virgin olive oils obtained from four different varieties at three stages of ripeness. The information corresponding to each volatile compound for each stage of ripeness, after fuzzy