INVESTIGATION ON MICROBIOLOGY OF OLIVE OIL EXTRACTION PROCESS

被引：0

作者：

Guerrini, S. ^{[1
]}

Mari, E. ^{[1
]}

Migliorini, M. ^{[2
]}

Cherubini, C. ^{[2
]}

Trapani, S. ^{[1
]}

Zanoni, B. ^{[1
]}

Vincenzini, M. ^{[1
]}

机构：

[1] Univ Florence, Dept Agr Food & Forestry Management Syst, GESAAF Food Sci & Technol & Microbiol Sect, I-50144 Florence, Italy

[2] Special Agcy Florence Chamber Commerce, PromoFirenze Lab Chim Merceol, I-50121 Florence, Italy

来源：

ITALIAN JOURNAL OF FOOD SCIENCE | 2015年 / 27卷 / 02期

关键词：

moulds; sensory defects; virgin olive oil; volatile compounds; yeasts; VOLATILE COMPOUNDS; PHENOLIC-COMPOUNDS; YEASTS;

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Several batches of approx. 200 kg olives from Frantoio and Moraiolo cultivars were processed in an oil mill at two dates of harvesting. Samples were collected in several steps of extraction process for sensory, chemical and microbial analyses. All extracted olive oil from the second olive harvesting date was affected by sensory defects and hence classified as being "non-extra virgin". A distinction between extra virgin olive oil and non-extra virgin olive oil obtained from both harvesting dates was explained by the volatile compounds content of olive oil samples and by yeast and mould counts collected at different processing steps.

引用

页码：236 / 247

页数：12

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