prikaz prve stranice dokumenta Complex interactive effects of ripening degree, malaxation duration and temperature on Oblica cv. virgin olive oil phenols, volatiles and sensory quality
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Scientific paper - Original scientific paper
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. https://doi.org/10.1016/j.foodchem.2017.04.047
Lukić, Igor; Žanetić, Mirella; Jukić Špika, Maja; Lukić, Marina; Koprivnjak, Olivera; Brkić Bubola, Karolina

Institutional repository: Repository of the University of Rijeka, Faculty of Medicine

Cite this document

Lukić, I., Žanetić, M., Jukić Špika, M., Lukić, M., Koprivnjak, O. & Brkić Bubola, K. (2017). Complex interactive effects of ripening degree, malaxation duration and temperature on Oblica cv. virgin olive oil phenols, volatiles and sensory quality. Food Chemistry, 232., 610-620. doi: 10.1016/j.foodchem.2017.04.047

Lukić, Igor, et al. "Complex interactive effects of ripening degree, malaxation duration and temperature on Oblica cv. virgin olive oil phenols, volatiles and sensory quality." Food Chemistry, vol. 232, 2017, pp. 610-620. https://doi.org/10.1016/j.foodchem.2017.04.047

Lukić, Igor, Mirella Žanetić, Maja Jukić Špika, Marina Lukić, Olivera Koprivnjak and Karolina Brkić Bubola. "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. https://doi.org/10.1016/j.foodchem.2017.04.047

Lukić, I., et al. (2017) 'Complex interactive effects of ripening degree, malaxation duration and temperature on Oblica cv. virgin olive oil phenols, volatiles and sensory quality', Food Chemistry, 232, pp. 610-620. doi: 10.1016/j.foodchem.2017.04.047

Lukić I, Žanetić M, Jukić Špika M, Lukić M, Koprivnjak O, Brkić Bubola K. Complex interactive effects of ripening degree, malaxation duration and temperature on Oblica cv. virgin olive oil phenols, volatiles and sensory quality. Food Chemistry [Internet]. 2017 [cited 2024 May 14];232:610-620. doi: 10.1016/j.foodchem.2017.04.047

I. Lukić, M. Žanetić, M. Jukić Špika, M. Lukić, O. Koprivnjak and K. Brkić Bubola, "Complex interactive effects of ripening degree, malaxation duration and temperature on Oblica cv. virgin olive oil phenols, volatiles and sensory quality", Food Chemistry, vol. 232, pp. 610-620, 2017. [Online]. Available at: https://urn.nsk.hr/urn:nbn:hr:184:755817. [Accessed: 14 May 2024]

Metadata
Title (english)Complex interactive effects of ripening degree, malaxation duration and temperature on Oblica cv. virgin olive oil phenols, volatiles and sensory quality
AuthorIgor Lukić
MBZ: 240043
AuthorMirella Žanetić
MBZ: 263276
AuthorMaja Jukić Špika
MBZ: 315862
AuthorMarina Lukić
AuthorOlivera Koprivnjak
AuthorKarolina Brkić Bubola
MBZ: 266134
Author's institutionUniversity of Rijeka
Faculty of Medicine
(Department of Food Technology and Quality Control)
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract (english)
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.
Keywords (english)
Languageenglish
Publication typeScientific paper - Original scientific paper
Publication statusPublished
Peer reviewPeer review
Publication versionPublished version
Journal titleFood Chemistry
Numberingvol. 232, pp. 610-620
p-ISSN0308-8146
DOIhttps://doi.org/10.1016/j.foodchem.2017.04.047
URN:NBNurn:nbn:hr:184:755817
Publication2017
Document URLhttp://bib.irb.hr/897839
Type of resourceText
Access conditionsClosed access
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Created on2022-02-14 11:08:02