Volatile compounds in uninoculated and inoculated table olives with Lactobacillus plantarum ( Olea europaea L . , cv . Moresca and Kalamata )

@inproceedings{SabatiniVolatileCI,
  title={Volatile compounds in uninoculated and inoculated table olives with Lactobacillus plantarum ( Olea europaea L . , cv . Moresca and Kalamata )},
  author={Nadia Sabatini and Maria Regina Mucciarella and Vincenzo Marsilio}
}
Table olives’ flavour plays an important role in consumer’s acceptability and it depends on various factors such as varieties, intrinsic characteristics, ripening of fruit and processing technologies. Flavour biogenesis is also influenced by addition in brine medium of lactic acid bacteria as inoculants, which reduce spoilage risks and improve sensory characteristics. In this work, flavour profiles of uninoculated and inoculated table olives with Lactobacillus plantarum (cv. Moresca and… CONTINUE READING

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