Changes in the volatile composition of Spanish‐style green table olives induced by pasteurisation treatment

Summary Thermal treatment of pasteurisation is the most widely used stabilisation method for packed green table olives. In the present work, the influence of pasteurisation on the composition of volatile compounds in packed Spanish‐style green table olives was studied. To this aim, two thermal proce...

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Veröffentlicht in:	International journal of food science & technology 2021-09, Vol.56 (9), p.4444-4454
Hauptverfasser:	Montaño, Alfredo, Cortés‐Delgado, Amparo, López‐López, Antonio, Sánchez, Antonio Higinio
Format:	Artikel
Sprache:	eng
Schlagworte:	Carotenoids Chemical composition Chemical compounds Chemical reactions Composition Esters Gas chromatography Green table olives Headspace Heat treatment HS‐SPME/GC‐MS Lipid peroxidation Lipids Maillard reaction Mass spectrometry Mass spectroscopy Oleaceae Olives Oxidation pasteurisation Pasteurization Solid phase methods volatile composition Volatile compounds Volatiles
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