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Details for article 5 of 13 found articles
| Title: |
Influence of Dacus Oleae infestation on flavor of oils, extracted from attacked olive fruits, by HPLC and HRGC analyses of volatile compounds |
| Author: |
Angerosa, F. Giacinto, L. Di Solinas, M. |
| Appeared in: |
Grasas y aceites |
| Paging: | Volume 43 (1992) nr. 3 pages 134-142 |
| Year: |
1992 |
| Contents: |
The authors have examined the influence of the Dacus Oleae infestation on the aroma of the oils obtained from olives of Coratina and Nebbio varieties at different levels of attack. The results obtained indicated a worsening of the qualitative level of the oils obtained from increasing percentages of infested olives; these were found to have a great decrease of phenolic substances and higher contents of both volatile alcohols and aldehydes with an unpleasant sensation. Of particular interest was hexanal/total volatile alcohols ratio, in which having been well correlated with the extent of infestation, would permit one to establish in an objective manner, if and how much the olives from which an oil has been extracted have suffered a Dacus attack.Los autores han examinado la influencia de la infestación por Dacus Oleae sobre el aroma de aceites obtenidos de aceitunas de las variedades Coratina y Nebbio en diferentes estados de ataque. Los resultados obtenidos indicaron un empeoramiento de los niveles de calidad de los aceites obtenidos a medida que se incrementaba el porcentaje de aceitunas infestadas; mostrando una gran disminución de las sustancias fenólicas y altos contenidos tanto de alcoholes volátiles como de aldehídos, con una sensación desagradable. De particular interés fue la relación hexanal/alcoholes volátiles totales, la cual ha sido bien correlacionada con la extensión de la infestación, lo que permitiría establecer de una manera objetiva, sí y cuantas de las aceitunas de las cuales se ha extraído, han sufrido ataque por Dacus. |
| Publisher: |
Consejo Superior de Investigaciones Cientificas, Instituto de la Grasa (provided by DOAJ) |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 5 of 13 found articles
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