In the present study we investigated the variation in volatile organic compounds of a large number of monocultivar extravirgin olive oils after 6 and 12 months of storage at 15 °C. The initial polyphenol profile or the composition in fatty acids of the EVOOs is partially responsible for the different evolution observed among the samples during storage.
Aprea, E.; Betta, E.; Cantini, C.; Gasperi, F. (2019). Volatile profiles of Italian monocultivar EVOOs during 12 months of storage: different trends associated to polyphenols and fatty acids content. In: 6th MS-FoodDay, Camerino (MC), Italy, September 25-27, 2019: Società Chimica Italiana: 53-55. handle: http://hdl.handle.net/10449/57795
Volatile profiles of Italian monocultivar EVOOs during 12 months of storage: different trends associated to polyphenols and fatty acids content
Aprea, E.
Primo
;Betta, E.;Gasperi, F.Ultimo
2019-01-01
Abstract
In the present study we investigated the variation in volatile organic compounds of a large number of monocultivar extravirgin olive oils after 6 and 12 months of storage at 15 °C. The initial polyphenol profile or the composition in fatty acids of the EVOOs is partially responsible for the different evolution observed among the samples during storage.
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