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Food Chem

Title:		Influence of filtration on volatile compounds and sensory profile of virgin olive oils
Author(s):		Brkic Bubola K; Koprivnjak O; Sladonja B;
Address:		"Institute of Agriculture and Tourism, C. Huguesa 8, HR-52440 Porec, Croatia. Electronic address: karolina@iptpo.hr. Department of Food Technology and Control, School of Medicine, University of Rijeka, Brace Branchetta 20, HR-51000 Rijeka, Croatia. Institute of Agriculture and Tourism, C. Huguesa 8, HR-52440 Porec, Croatia"
Journal Title:		Food Chem
Year:		2012
Volume:		20111018
Issue:		1
Page Number:		98 - 103
DOI:		10.1016/j.foodchem.2011.10.038
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"The influence of filtration through a hydrophilic cotton layer on volatile compounds, sensory characteristics and colour of two monovarietal oils was investigated in this study. Volatiles were evaluated using headspace solid-phase microextraction-gas chromatography. After the filtration of Buza oils only a slight increase in total alcohols was noticed. In filtered Crna oils a significant decrease of total alcohols and slight changes in total aldehydes, total ketones and total C5 volatile compounds concentration were detected. No significant influence on the sensory scores of oils, but some slight changes in sensorial profiles were noted (slightly higher intensities of sensory characteristics apple and grass, and higher values of the lightness L( *) in filtered samples). The results point to unequal filtration impact on different monovarietal oils and could be useful in developing targeted technologies for specific monovarietal oils quality improvement"
Keywords:		Filtration Gas Chromatography-Mass Spectrometry/*methods Humans Olive Oil/analysis/*chemistry Plant Oils/analysis/*chemistry Volatile Organic Compounds/*chemistry Cultivar Sensory characteristics Virgin olive oil Volatile compounds;
Notes:		"MedlineBrkic Bubola, Karolina Koprivnjak, Olivera Sladonja, Barbara eng Research Support, Non-U.S. Gov't England 2012/05/01 Food Chem. 2012 May 1; 132(1):98-103. doi: 10.1016/j.foodchem.2011.10.038. Epub 2011 Oct 18"