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Pregled bibliografske jedinice broj: 897839

Complex interactive effects of ripening degree, malaxation duration and temperature on Oblica cv. virgin olive oil phenols, volatiles and sensory quality


Lukić, Igor; Žanetić, Mirella; Jukić Špika, Maja; Lukić, Marina; Koprivnjak, Olivera; Brkić Bubola, Karolina
Complex interactive effects of ripening degree, malaxation duration and temperature on Oblica cv. virgin olive oil phenols, volatiles and sensory quality // Food chemistry, 232 (2017), 610-620 doi:10.1016/j.foodchem.2017.04.047 (međunarodna recenzija, članak, znanstveni)


Naslov
Complex interactive effects of ripening degree, malaxation duration and temperature on Oblica cv. virgin olive oil phenols, volatiles and sensory quality

Autori
Lukić, Igor ; Žanetić, Mirella ; Jukić Špika, Maja ; Lukić, Marina ; Koprivnjak, Olivera ; Brkić Bubola, Karolina

Izvornik
Food chemistry (0308-8146) 232 (2017); 610-620

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
Interactive effects ; Ripening ; Malaxation ; Virgin olive oil ; Phenols ; Volatiles ; Sensory analysis

Sažetak
The interactive effects of ripening degree, malaxation duration and temperature on Oblica cv. (Olea europaea L.) virgin olive oil phenols, volatiles, and sensory quality were investigated. Olives were picked at three ripening degrees with International Olive Council indices of 0.68, 2.48 and 4.10, and processed by malaxation at 22 and 30 °C, and at both temperatures for 30 and 60 min. Ripening exhibited the strongest effect, and malaxation duration the weakest. Phenols were generally found to decrease during ripening ; however 3, 4-DHPEA-EDA and p-HPEA-EDA increased. Similar behaviour was observed for (E)-2-hexenal. Higher malaxation temperature induced an increase in particular important phenols and C6 alcohols, while C6 aldehydes mostly decreased. Interactions between the factors were established, mostly between ripening degree and malaxation temperature: the effect of the latter was most pronounced for ripe olives, especially for 3, 4-DHPEA-EDA, p-HPEA-EDA and C6 volatiles. Sensory attributes were generally in agreement with the chemical composition.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija), Prehrambena tehnologija



POVEZANOST RADA


Projekt / tema
HRZZ-UIP-2014-09-1194 - Razjašnjavanje sortne tipičnosti vina i maslinovog ulja od hrvatskih domaćih sorti (Igor Lukić, )

Ustanove
Medicinski fakultet, Rijeka,
Institut za jadranske kulture i melioraciju krša, Split,
Institut za poljoprivredu i turizam, Poreč,
Agronomski fakultet, Zagreb

Časopis indeksira:


  • Current Contents Connect (CCC)
  • Web of Science Core Collection (WoSCC)
    • Science Citation Index Expanded (SCI-EXP)
    • SCI-EXP, SSCI i/ili A&HCI
  • Scopus
  • MEDLINE


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