Changes in the volatile composition of Spanish-style green table olives induced by pasteurisation treatment

11 Páginas.-- 3 Figuras.-- 2 Tablas

Detalles Bibliográficos
Autores: Montaño, Alfredo, Cortés Delgado, Amparo, López-López, Antonio, Sánchez Gómez, Antonio Higinio
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2021
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/243032
Acceso en línea:http://hdl.handle.net/10261/243032
Access Level:acceso abierto
Palabra clave:Green table olives
HS-SPME/GC-MS
Pasteurisation
Volatile composition
id ES_5d68b820fcd527983ba40191c58bf0f2
oai_identifier_str oai:digital.csic.es:10261/243032
network_acronym_str ES
network_name_str España
repository_id_str
spelling Changes in the volatile composition of Spanish-style green table olives induced by pasteurisation treatmentMontaño, AlfredoCortés Delgado, AmparoLópez-López, AntonioSánchez Gómez, Antonio HiginioGreen table olivesHS-SPME/GC-MSPasteurisationVolatile composition11 Páginas.-- 3 Figuras.-- 2 Tablashermal treatment of pasteurisation is the most widely used stabilisation method for packed green table olives. In the present work, the influence of pasteurisation on the composition of volatile compounds in packed Spanish-style green table olives was studied. To this aim, two thermal processes (P1 = 85 °C for 7 min; P2 = 85 °C for 15 min) were evaluated by comparing the contents of volatile compounds in pasteurised olives with those in unpasteurised olives. Volatiles were analysed, both in olive juice and cover brine, by means of headspace solid-phase microextraction (HS-SPME) followed by gas chromatography-mass spectrometry (GC-MS). Both pasteurisation treatments caused significant increases in diverse ethyl and methyl esters and in volatile compounds derived from several chemical reactions (lipid oxidation, Maillard reaction, degradation of carotenoids). Significant differences between samples subjected to P1 and P2 were only found for 1-octen-3-ol, pentanal and 6-methyl-5-hepten-2-one in olive juice.European Regional Development Fund Ministerio de Economía y Competitividad. Grant Number: AGL2014-54048-RPeer reviewedJohn Wiley & SonsMinisterio de Economía y Competitividad (España)Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]202120212021info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Publisher's versioninfo:eu-repo/semantics/publishedVersionhttp://hdl.handle.net/10261/243032reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglés#PLACEHOLDER_PARENT_METADATA_VALUE#info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2014-54048-Rhttp://dx.doi.org/10.1111/ijfs.15080Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/2430322026-05-22T06:33:51Z
dc.title.none.fl_str_mv Changes in the volatile composition of Spanish-style green table olives induced by pasteurisation treatment
title Changes in the volatile composition of Spanish-style green table olives induced by pasteurisation treatment
spellingShingle Changes in the volatile composition of Spanish-style green table olives induced by pasteurisation treatment
Montaño, Alfredo
Green table olives
HS-SPME/GC-MS
Pasteurisation
Volatile composition
title_short Changes in the volatile composition of Spanish-style green table olives induced by pasteurisation treatment
title_full Changes in the volatile composition of Spanish-style green table olives induced by pasteurisation treatment
title_fullStr Changes in the volatile composition of Spanish-style green table olives induced by pasteurisation treatment
title_full_unstemmed Changes in the volatile composition of Spanish-style green table olives induced by pasteurisation treatment
title_sort Changes in the volatile composition of Spanish-style green table olives induced by pasteurisation treatment
dc.creator.none.fl_str_mv Montaño, Alfredo
Cortés Delgado, Amparo
López-López, Antonio
Sánchez Gómez, Antonio Higinio
author Montaño, Alfredo
author_facet Montaño, Alfredo
Cortés Delgado, Amparo
López-López, Antonio
Sánchez Gómez, Antonio Higinio
author_role author
author2 Cortés Delgado, Amparo
López-López, Antonio
Sánchez Gómez, Antonio Higinio
author2_role author
author
author
dc.contributor.none.fl_str_mv Ministerio de Economía y Competitividad (España)
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Green table olives
HS-SPME/GC-MS
Pasteurisation
Volatile composition
topic Green table olives
HS-SPME/GC-MS
Pasteurisation
Volatile composition
description 11 Páginas.-- 3 Figuras.-- 2 Tablas
publishDate 2021
dc.date.none.fl_str_mv 2021
2021
2021
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Publisher's version
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/243032
url http://hdl.handle.net/10261/243032
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv #PLACEHOLDER_PARENT_METADATA_VALUE#
info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2014-54048-R
http://dx.doi.org/10.1111/ijfs.15080
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv John Wiley & Sons
publisher.none.fl_str_mv John Wiley & Sons
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
_version_ 1869409013475573760
score 15,812429

Similares en LA Referencia