Characterization of Olive Ripeness by Green Aroma Compounds of Virgin Olive Oil

@article{Aparicio1998CharacterizationOO,
  title={Characterization of Olive Ripeness by Green Aroma Compounds of Virgin Olive Oil},
  author={R. Aparicio and M. Morales},
  journal={Journal of Agricultural and Food Chemistry},
  year={1998},
  volume={46},
  pages={1116-1122}
}
The evolution of the volatile compounds responsible for virgin olive oil green aroma has been studied in samples obtained from four olive fruit varieties (Arbequina and Picual, Spain; Koroneiki, Greece; and Coratina, Italy), picked at three different stages of ripeness during two consecutive crops. The volatile compounds hexanal, (E)-3-hexenal, (Z)-3-hexenal, (E)-2-hexenal, hexyl acetate, (Z)-3-hexenyl acetate, hexan-1-ol, (E)-3-hexen-1-ol, (Z)-3-hexen-1-ol, and (E)-2-hexen-1-ol were considered… Expand
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