Effect of Spanish-style processing steps and inoculation with Lactobacillus pentosus starter culture on the volatile composition of cv. Manzanilla green olives

•The effects of processing on the volatiles of olives were revealed.•Alkaline treatment decreased considerably the amount and number of volatiles.•Fermentation enriched the volatile profile of olives, mainly with esters and phenols.•Fermentation with Lactobacillus pentosus led to a high level of 4-e...

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Veröffentlicht in:	Food chemistry 2019-01, Vol.271, p.543-549
Hauptverfasser:	de Castro, Antonio, Sánchez, Antonio Higinio, Cortés-Delgado, Amparo, López-López, Antonio, Montaño, Alfredo
Format:	Artikel
Sprache:	eng
Schlagworte:	Fermentation Food Handling - methods Food Microbiology Hydrogen-Ion Concentration Lactobacillus Lactobacillus pentosus Lactobacillus pentosus - physiology Manzanilla cultivar Oils, Volatile - analysis Olea - chemistry Olea - microbiology Processing Table olives Volatile composition
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