Volatile molecular markers of VOO Thermo-oxidation: Effect of heating processes, macronutrients composition, and olive ripeness on the new emitted aldehydic compounds.
Oueslati I, Manaï H, Madrigal-Martínez M, Martínez-Cañas MA, Sánchez-Casas J, Zarrouk M, Flamini G.
Oueslati I, et al.
Food Res Int. 2018 Apr;106:654-665. doi: 10.1016/j.foodres.2018.01.029. Epub 2018 Feb 8.
Food Res Int. 2018.
PMID: 29579972
Hexanal, (Z)-2-heptenal, (E)-2-octenal, (E)-2-nonenal, (E,E) and (E,Z)-2,4-decadienal, and (E,E)-2,4-nonadienal, derived from linoleic acid, and heptanol, octanal, nonanal, decanal, (E) and (Z)-2-decenal, (E)-2-undecenal, and (E,E)-2,4-nonadienal, are emitted …
Hexanal, (Z)-2-heptenal, (E)-2-octenal, (E)-2-nonenal, (E,E) and (E,Z)-2,4-decadienal, and (E,E)-2,4-nonadienal, derived from linoleic acid, …