Soft-deodorization of virgin olive oil: Study of the changes of quality and chemical composition
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- 作者：Ramó ; n Aparicio-Ruiz ; aparicioruiz@cica.es" class="auth_mail" title="E-mail the corresponding author ; Inmaculada Romero ; Diego L. Garcí ; a-Gonzá ; lez ; Celia Oliver-Pozo ; Ramó ; n Aparicio
- 关键词：Virgin olive oil ; Deodorization ; Volatiles ; Phenols ; Pyropheophytins ; Fatty acid ethyl esters ; Adulteration
- 刊名：Food Chemistry
- 出版年：2017
- 出版时间：1 April 2017
- 年：2017
- 卷：220
- 期：Complete
- 页码：42-50
- 全文大小：312 K
文摘
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Defective virgin olive oils were soft-deodorized under different conditions.
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Soft-deodorized oils were analyzed to determine volatiles, phenols, ppps and faees.
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Optimized soft-deodorization (100 °C, 60 min) produced minor chemical changes.
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These results will help to detect soft-deodorized VOO in EVOO in further works.