Evaluation of different storage temperature on the shelf-life of extra virgin olive oils

被引：0

作者：

Pasini, Federica ^{[1
]}

Cerretani, Lorenza ^{[1
]}

Bendini, Alessandra ^{[1
]}

Rossi, Antonio ^{[2
]}

Caboni, Maria Fiorenza ^{[1
]}

机构：

[1] Univ Bologna, Dipartimento Sci Alimento, I-47521 Cesena, FC, Italy

[2] Olivicoltori Riuniti SRL, I-56010 Pisa, Italy

来源：

AGRO FOOD INDUSTRY HI-TECH | 2009年 / 20卷 / 06期

关键词：

POLYPHENOLS;

D O I：

暂无

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

During storage and distribution of extra virgin olive oil alterations in product quality can occur that depend on environmental temperatures. The effect of the storage at different temperatures of virgin olive oil was monitored by peroxide value, fatty acid activity, OSI test and sensory analysis. Samples stored at controlled temperature (12 degrees C) showed a higher oxidative stability than oils kept at room temperature. Adequate control of temperature after production until consumption may represent an important parameter for the future in order to preserve the original quality at virgin olive oil.

引用

页码：9 / 11

页数：3

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