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Combined effects of reduced malaxation oxygen levels and storage time on extra-virgin olive oil volatiles investigated by a novel chemometric approach

机译:通过新颖的化学计量学方法研究了减少的恶作剧氧含量和储存时间对初榨橄榄油挥发物的综合影响

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摘要

Combined effects of oxygen level reduction in the malaxation headspace and storage time up to 6 months on the volatile composition of a monovarietal extra-virgin olive oil (EVOO), obtained from cv. Carboncella olives, were investigated by applying a full factorial design approach (4 oxygen levels x 4 storage times) on EVOOs extracted on an industrial scale in two mills, equipped with "two-phase" and "three-phase" centrifugation systems, respectively. The outcoming data were analysed by the chemometric technique called ANOVA-simultaneous component analysis (ASCA).
机译:恶臭顶空中氧气水平降低和长达6个月的储存时间对从简历中获得的单品种特级初榨橄榄油(EVOO)挥发性成分的综合影响。通过在两台配备有“两相”和“三相”离心分离系统的工厂以工业规模提取的EVOOs上采用全因子设计方法(4个氧气水平x 4个存储时间)对Carboncella橄榄进行了研究。通过称为ANOVA同时成分分析(ASCA)的化学计量技术分析了即将到来的数据。

著录项

  • 来源
    《Food Chemistry》 |2015年第1期|257-267|共11页
  • 作者单位

    Council Agr Res & Econ, Res Ctr Food & Nutr CRA NUT, I-00178 Rome, Italy;

    Univ Roma La Sapienza, Dept Chem, I-00185 Rome, Italy;

    Univ Roma La Sapienza, Dept Chem, I-00185 Rome, Italy;

    Council Agr Res & Econ, Res Ctr Food & Nutr CRA NUT, I-00178 Rome, Italy;

  • 收录信息 美国《科学引文索引》(SCI);美国《生物学医学文摘》(MEDLINE);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Extra-virgin olive oil; Malaxation; Storage; Aroma compounds; ASCA;

    机译:特级初榨橄榄油;松弛;贮存;香气成分;ASCA;

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