Biogenic amine formation and "zapatera" spoilage of fermented green olives: effect of storage temperature and debittering process.

The effects of temperature and the debittering process on amine formation and other chemical changes related to "zapatera" spoilage of fermented green table olives during storage, without any chemical correction, were studied. Unwashed olive brines were more concentrated in all analyzed compounds, except NaCl. No changes in formic, acetic, and succinic… CONTINUE READING