Complex interactive effects of ripening degree, malaxation duration and temperature on Oblica cv. virgin olive oil phenols, volatiles and sensory quality

•Interactive effects of ripening and malaxation on olive oil quality were studied.•Ripening degree exhibited the strongest effect, and malaxation duration the weakest.•Ripening degree and malaxation temperature interacted most strongly.•The effect of malaxation temperature was the strongest for ripe...

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Veröffentlicht in:	Food chemistry 2017-10, Vol.232, p.610-620
Hauptverfasser:	Lukić, Igor, Žanetić, Mirella, Jukić Špika, Maja, Lukić, Marina, Koprivnjak, Olivera, Brkić Bubola, Karolina
Format:	Artikel
Sprache:	eng
Schlagworte:	Interactive effects Malaxation Olea Olive Oil Phenols Plant Oils Ripening Sensory analysis Temperature Virgin olive oil Volatiles
Online-Zugang:	Volltext
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