Retention of color and volatile compounds of Spanish-style green table olives pasteurized and stored in plastic containers under conditions of constant temperature
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- 作者：Antonio Higinio Sá ; nchez ahiginio@cica.es" class="auth_mail" title="E-mail the corresponding author ; Antonio de Castro amillan@cica.es" class="auth_mail" title="E-mail the corresponding author ; Antonio Ló ; pez-Ló ; pez all@cica.es" class="auth_mail" title="E-mail the corresponding author ; Amparo Corté ; s-Delgado acortes@cica.es" class="auth_mail" title="E-mail the corresponding author ; Ví ; ctor Manuel Beato vmbeagal@ig.csic.es" class="auth_mail" title="E-mail the corresponding author ; Alfredo Montañ ; o ; amontano@cica.es" class="auth_mail" title="E-mail the corresponding author
- 关键词：Table olives ; Color ; Volatile compounds ; SPME ; Plastic packaging
- 刊名：LWT - Food Science and Technology
- 出版年：2017
- 出版时间：January 2017
- 年：2017
- 卷：75
- 期：Complete
- 页码：685-691
- 全文大小：583 K
文摘
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Plastic material significantly influenced color and volatile profile of green olives.
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Green olives packed in AlOx-coated PET + MDPE pouches were comparable to that in glass bottles.
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Oxidation reactions occurred in green olives packed in PET + MDPE/EVOH pouches.