Aroma transition from rosemary leaves during aromatization of olive oil
The aroma profile of aromatized olive oil was determined in this study. The primary objective was to investigate the transition of major aroma compounds from rosemary and olive fruit during the kneading step of olive oil production by response surface methodology. For this purpose, temperature, time...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2016-04-01
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| Series: | Journal of Food and Drug Analysis |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1021949815001428 |