頁籤選單縮合
題名 | Aroma Transition from Rosemary Leaves during Aromatization of Olive Oil= |
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作者 | Mustafa Yılmazer; Sermin Göksu Karagöz; Gulcan Ozkan; Erkan Karacabey; |
期刊 | Journal of Food and Drug Analysis |
出版日期 | 20160400 |
卷期 | 24:2 2016.04[民105.04] |
頁次 | 頁299-304 |
分類號 | 466.175 |
語文 | eng |
關鍵詞 | Aromatized olive oil; Response surface methodology; Rosemary; |
英文摘要 | 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, and amount of rosemary leaves were determined as independent variables. The results indicated that temperature and time did not affect the transition of target compounds, but rosemary leaves addition had a strong influence on transition, especially for characteristic aroma compounds of this herb. Adequacies of developed models were found to be high enough to predict each aromatic component of interest. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。