The volatile composition of oils obtained from fruits of two Italian varieties, Coratina and Frantoio, using different malaxation times of pastes was determined. The results show thatb the biogeneration of aroma components was very fast and took place just after cell disruption, owing to the activation of enzymes conteined in the fruit. The cleavage by heterolytic hydroperoxide lyase is the most important process in both varieties considered and gives rise to C6 compounds which represent the major compounds of the olive oil aroma. C6 aldehydes and alcohols increase with the prolonging of malaxation, whereas esters considerably decrease after 30 min. In addition, C5 alcohols, C5 carbonyl compounds and pentene dimers have been detected in the volatile composition of virgin olive oils.
|Autori:||Angerosa, F.;d'Alessandro, N.;Basti, C.;Vito R.|
|Data di pubblicazione:||1998|
|Titolo:||Biogeneration of volatile compounds in virgin olive oil: their evolution in relation to malaxation time|
|Rivista:||JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY|
|Appare nelle tipologie:||1.1 Articolo in rivista|