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Characterization of Olive Ripeness by Green Aroma Compounds of Virgin Olive Oil

✍ Scribed by Aparicio, Ramon; Morales, Maria T.

Book ID
118026538
Publisher
American Chemical Society
Year
1998
Tongue
English
Weight
92 KB
Volume
46
Category
Article
ISSN
0021-8561

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Influence of Olive Ripeness on the Conce
Influence of Olive Ripeness on the Concentration of Green Aroma Compounds in Virgin Olive Oil
✍ M. T. Morales; R. Aparicio; J. J. Calvente πŸ“‚ Article πŸ“… 1996 πŸ› John Wiley and Sons 🌐 English βš– 583 KB

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