Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/158112
Share/Export:
logo share SHARE logo core CORE BASE
Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL | DATACITE
Title

Retention of color and volatile compounds of Spanish-style green table olives pasteurized and stored in plastic containers under conditions of constant temperature

AuthorsSánchez Gómez, Antonio Higinio CSIC ORCID CVN ; Castro Gómez-Millán, Antonio de CSIC ORCID ; López-López, Antonio CSIC ORCID ; Cortés Delgado, Amparo CSIC ORCID ; Beato, Víctor Manuel CSIC; Montaño, Alfredo CSIC ORCID
KeywordsTable olives
Color
Volatile compounds
SPME
Plastic packaging
Issue DateJan-2017
PublisherElsevier
CitationLWT - Food Science and Technology 75: 685-691 (2017)
AbstractSpanish-style green table olives pasteurized and stored in two types of pasteurizable plastic pouches and glass bottles were analyzed for color parameters and volatile components after 6.5 months of storage at 30 °C. Color parameters in pouches made of aluminium oxide coating on polyethylene terephthalate + medium-density polyethylene (AlOx-coated PET + MDPE) were acceptable and, in general, did not significantly differ from those in glass, but unacceptable values corresponding to dark visual colors of both olives and brine were found in pouches made of polyethylene terephthalate + medium-density polyethylene/ethylene vinyl alcohol (PET + MDPE/EVOH). Forty-three volatile compounds were identified and quantified in olive pulp by solid phase micro-extraction (SPME) and gas chromatography coupled to mass spectrometry (GC-MS), 36 of these compounds being significantly different between the plastic and glass treatments. The type of plastic container had an impact on the volatile composition of product. Oxidation and scalping were considered to be the most probable causes for the differences in volatile components between PET + MDPE/EVOH pouches and glass containers, but in AlOx-coated PET + MDPE pouches no oxidation process was apparent.
Description27 Páginas; 3 Tablas; 1 Figura
Publisher version (URL)http://dx.doi.org/10.1016/j.lwt.2016.10.027
URIhttp://hdl.handle.net/10261/158112
DOI10.1016/j.lwt.2016.10.027
ISSN0023-6438
Appears in Collections:(IG) Artículos




Files in This Item:
File Description SizeFormat
Postprint_2017_LWTFoodSciTech_V75_P685.pdfArtículo principal899,74 kBAdobe PDFThumbnail
View/Open
Show full item record
Review this work

SCOPUSTM   
Citations

14
checked on Jul 5, 2022

WEB OF SCIENCETM
Citations

14
checked on Jul 2, 2022

Page view(s)

389
checked on Jul 5, 2022

Download(s)

335
checked on Jul 5, 2022

Google ScholarTM

Check

Altmetric

Dimensions


WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.