Changes in Volatile Compounds During Processing of Tunisian-Style Table Olives
作者： Samia Dabbou , Manel Issaoui , Faten Brahmi , Amel Nakbi , Hechmi Chehab
DOI: 10.1007/S11746-011-1907-8
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摘要: Table olive (Olea europaea L.) fruit is widely used in the food industry due to its excellent nutritional and health values. The objective of present research was determine aroma profiles by hydrodistillation GC/MS autochthonous Meski two introduced table olives (Picholine Manzanella) treated with traditional Tunisian processes. Independent processing method, had significant cultivar-dependent differences. volatile compounds products were affected processing: total terpenes increased, while aldehydes decreased new emerged large variations rate appearances different compounds. Principal component analysis showed that quality strongly endogenous specificity method used.
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