Evaluation of processing factors for selected organic contaminants during virgin olive oil production: Distribution of BTEXS during olives processing
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- 作者：Rafael Ló ; pez-Blanco ; Bienvenida Gilbert-Ló ; pez<sup> ; sup><sup>bgilbert@ujaen.es" class="auth_mail" title="E-mail the corresponding authorsup> ; Rubé ; n Rojas-Jimé ; nez ; José ; Robles-Molina ; Natividad Ramos-Martos ; Juan F. Garcí ; a-Reyes ; Antonio Molina-Dí ; az
- 关键词：Benzene (PubChem CID ; 241) ; Toluene (PubChem CID ; 1140) ; Ethylbenzene (PubChem CID ; 7500) ; o-Xylene (PubChem CID ; 7237) ; m-Xylene (PubChem CID ; 7929) ; p-Xylene (PubChem CID ; 7809) ; Styrene (PubChem CID ; 7501)
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：15 May 2016
- 年：2016
- 卷：199
- 期：Complete
- 页码：273-279
- 全文大小：926 K
文摘
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BTEXS processing factors during virgin olive oil production have been examined.
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Low BTEXS concentration levels were found in olives samples collected in Andalusia.
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Minor contribution of BTEXS contamination due to proximity of roads to olives.
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High absorption rate of BTEXS in olive oil exposed to fuel-saturated atmosphere.