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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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

Institucijski repozitorij: Repozitorij Medicinskog fakulteta u Rijeci

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Lukić, I., Žanetić, M., Jukić Špika, M., Lukić, M., Koprivnjak, O. i 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, str. 610-620. https://doi.org/10.1016/j.foodchem.2017.04.047

Lukić, Igor, Mirella Žanetić, Maja Jukić Špika, Marina Lukić, Olivera Koprivnjak i 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, str. 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. [pristupljeno 10.05.2024.];232:610-620. doi: 10.1016/j.foodchem.2017.04.047

I. Lukić, M. Žanetić, M. Jukić Špika, M. Lukić, O. Koprivnjak i 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, str. 610-620, 2017. [Online]. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:184:755817. [Citirano: 10.05.2024.]

Za citiranje koristite ovu mrežnu adresu: https://urn.nsk.hr/urn:nbn:hr:184:755817
Podaci o radu
Naslov (engleski)Complex interactive effects of ripening degree, malaxation duration and temperature on Oblica cv. virgin olive oil phenols, volatiles and sensory quality
AutorIgor Lukić
MBZ: 240043
AutorMirella Žanetić
MBZ: 263276
AutorMaja Jukić Špika
MBZ: 315862
AutorMarina Lukić
AutorOlivera Koprivnjak
AutorKarolina Brkić Bubola
MBZ: 266134
Autorova ustanovaSveučilište u Rijeci
Medicinski fakultet
(Katedra za tehnologiju i kontrolu namirnica)
Znanstveno / umjetničko
područje, polje i grana		BIOTEHNIČKE ZNANOSTI
Poljoprivreda (agronomija)
Znanstveno / umjetničko
područje, polje i grana		BIOTEHNIČKE ZNANOSTI
Prehrambena tehnologija
Sažetak (engleski)
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.
Ključne riječi (engleski)
Jezikengleski
Vrsta publikacijeZnanstveni rad - Izvorni znanstveni rad
Status objaveObjavljen
Vrsta recenzijeRecenziran
Verzija publikacijeObjavljena verzija rada (izdavačev PDF)
Naslov časopisaFood Chemistry
Brojčani podacivol. 232, str. 610-620
p-ISSN0308-8146
DOIhttps://doi.org/10.1016/j.foodchem.2017.04.047
URN:NBNurn:nbn:hr:184:755817
Datum objave publikacije2017
URL dokumentahttp://bib.irb.hr/897839
Vrsta resursaTekst
Prava pristupaZatvoreni pristup
Uvjeti korištenjaIkona licence Zaštićeno autorskim pravom.
Datum i vrijeme pohrane2022-02-14 11:08:02