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Volatile components in the aroma of virgin olive oil 4. their evolution and influence in the aroma during the fruit ripening process in olea europaea rostrata cultivar picual and olea europaea arotensis cultivar hojiblanca


Volatile components in the aroma of virgin olive oil 4. their evolution and influence in the aroma during the fruit ripening process in olea europaea rostrata cultivar picual and olea europaea arotensis cultivar hojiblanca



Grasas y Aceites 31(6): 391-402



ISSN/ISBN: 0017-3495

The effects of the ripening process on the evolution of the volatile components of olive oil were studied. Odor, color and taste of the final products were considered. Chemical analyses were also conducted.

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Accession: 006910604

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