The volatile fraction deriving from the lipoxygenase pathway of samples obtained by processing olive fruits of 2 cultivars in known proportions was compared with that of samples derived from the blending of oils extracted from the same cultivars and in the same proportions. The varietes considered for the mixtures were Coratina and Koroneiki, Coratina and Frantoio, and Dritta e Bosana , respectively. The results confirm that the accumulation of each volatile compound from the lipoxygenase pathway in the monovarietal oils was different and closely dependent on the genetic store of each variety. The concentration of the mentioned compounds appeared to change in a way proportional to the percent of each monovarietal oil in the samples obtained by blending 2 monovarietal oils. Instead, the oils obtained by processing mixtures of fruits from the 2 corrensponding cultivars showed a striking accumulation of volatile compounds, expecially of C6 compounds, which reached higher concentration at different percentage depending on the cultivar processed.
|Autori:||Angerosa, F.;Basti, C.|
|Data di pubblicazione:||2003|
|Titolo:||The volatile composition of samples from the blend of monovarietal olive oils and from the processing of mixtures of olive fruits|
|Rivista:||EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY|
|Appare nelle tipologie:||1.1 Articolo in rivista|