Procedure for the optimization of organoleptic properties in vegetable products containing chlorophilic pigments (Machine-translation by Google Translate, not legally binding)

摘要

Procedure for the optimization of organoleptic properties in plant products containing chlorophyll pigments. The object of the present invention is a process that allows to optimize organoleptic properties, especially color, in fruits and vegetables containing chlorophyll pigments. To do this, it is based on known techniques such as treatment with zn-containing compounds, improving the results obtained, by means of a treatment with a buffered acid solution. It is thus possible to obtain products with a permanent bright green color without exceeding the amount of zn legally permitted and at the same time maintaining other organoleptic characteristics, such as taste, unchanged. The process is applied particularly to green table olives and preferably green table olives processed by alkaline treatment and without fermentation. (Machine-translation by Google Translate, not legally binding)