Data/hora: 07/06/2024 06:13:19

Provedor de dados: 	64	
País: 	Brazil	
Título: 	Heating on the volatile composition and sensory aspects of extra-virgin olive oil	
Autores: 	Nunes,Cleiton Antônio; Souza,Vanessa Rios de; Corrêa,Síntia Carla; Silva,Marília de Cássia da Costa e; Bastos,Sabrina Carvalho; Pinheiro,Ana Carla Marques.	
Data: 	2013-12-01	
Ano: 	2013	
Palavras-chave: 	Vegetable oil; Sensory analysis; Chemical composition.	
Resumo: 	The main ways by which extra-virgin olive oil is consumed include direct application on salads or as an ingredient in sauces, but it is also been used by some for cooking, including frying and baking. However, it has been reported that under heat stress, some nonglyceridic components of olive oil are degraded. So, the effect of heating (at 50, 100, 150, and 200 °C for 2 h) on the volatile composition and sensory aspects of extra-virgin olive oil were evaluated. Heating altered the volatile composition of extra-virgin olive oil, mainly at higher temperatures (above 150 °C). The main modifications were related to the formation of large amounts of oxidized compounds, particularly large chain aldehydes. Sensory aspects were also altered when the oil was heated to higher temperatures, which might have occurred because of color alterations and mainly changes in the volatile composition of the oil.	
Tipo: 	Info:eu-repo/semantics/article	
Idioma: 	Inglês	
Identificador: 	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542013000600010	
Editor: 	Editora da Universidade Federal de Lavras	
Relação: 	10.1590/S1413-70542013000600010	
Formato: 	text/html	
Fonte: 	Ciência e Agrotecnologia  v.37 n.6 2013	
Fonte: 	info:eu-repo/semantics/openAccess