The effect of olive fruit stoning on virgin olive oil aroma
Olive fruit stoning gives rise to an important modification in olive oil aroma. The level of this modification is a function of the cultivar. An increment in the content of six-carbon compounds (C6) was observed in olive oils obtained from the cultivars Verdial and Manzanilla, but not in the cultiva...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Consejo Superior de Investigaciones Científicas
2004-06-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/164 |