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Soft-deodorization of virgin olive oil: Study of the changes of quality and chemical composition

Ramón Aparicio-Ruiz1, Inmaculada Romero1, Diego L García-González1

  • 1Instituto de la Grasa (CSIC), Campus Universidad Pablo de Olavide - Edificio 46, Ctra. de Utrera, km. 1, 41013 Sevilla, Spain.

Food Chemistry
|November 19, 2016
PubMed

Keywords:
AdulterationDeodorizationFatty acid ethyl estersPhenolsPyropheophytinsVirgin olive oilVolatiles

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