Article

Fungal volatile organic compounds (FVOCs) contribution in olive oil aroma and volatile biogenesis during olive preprocessing storage

2017-08-01

Abstract excerpt

The present paper reports on the impact of the microbial growth changes, occuring during fifteen days of cv. Chemlali preprocessing storage in different containers representing the common practice during olive processing (plastic bags, reticular bags, and plastic boxes), on olive oil quality. Next, the microorganisms of their microflora (Fungi) were isolated and identified and their effect on olive oil aroma and v...

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Literature Corpus work: ad0823f6-deb9-5295-90eb-6762b66208e8
DOI: 10.1111/jfbc.12368

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