Abstract
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 that the biogeneration of aroma components was very fast and took place just after cell disruption, owing to the activation of enzymes contained 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.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
