|
| Relationship between chemical components and sensory attributes of single varietal virgin olive oils in Longnan, Gansu |
| |
| DOI： |
| KeyWord:thermal desorption-gas chromatography-mass spectrometry single varietal virgin olive oil volatile component polyphenol sensory attribute |
| FundProject: |
|
| Hits: 1560 |
| Download times: 423 |
| Abstract: |
| Volatile components and polyphenols content of six single varieties of virgin olive oils in Gansu Longnan were determined by thermal desorption -gas chromatography-mass spectrometry, and the relationships between volatile components and polyphenols content with sensory attributes of six single varieties of virgin olive oils were analyzed. The results showed that 22 volatile components were identified. Living aroma of the six single varieties of virgin olive oils in Gansu Longnan was mainly fruit fragrance, and the content of C6 aldehydes and alcohols had positive impact on olive oil fruit fragrance. The polyphenols contents of the six single varieties of virgin olive oils were high（401.77-780.34 mg/kg）,which had larger effect on bitter taste of olive oil, while the hot taste source could be further studied. |
| View full text View/Add Comment Download reader |
| Close |
|
|
|
