An investigation on dihydroxy-isochromans in extra virgin olive oil
An investigation on dihydroxy-isochromans in extra virgin olive oil
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DOI：
10.1080/14786410701823942
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发表时间：
2008-01-01
影响因子：
2.2
通讯作者：
Arcos, Rocio Rodriguez
中科院分区：
文献类型：
--
作者：
Guiso, Marcella;Marra, Carolina;Arcos, Rocio Rodriguez
最近，在特级初榨橄榄油中发现了一些二羟基异色满。在这项工作中，作者试图调查这些物质是否是天然化合物，也存在于橄榄果实中，或者它们是否在压碎和软化过程中形成，或者在随后的油储存过程中形成。还研究了特级初榨橄榄油老化过程中二羟基异色满量的变化。
Recently, some dihydroxy-isochromans were discovered in extra virgin olive oil. In this work, the authors tried to investigate whether these substances are natural compounds, present also in the olive fruit, or whether they are formed during the crushing and malaxation procedures, or during the subsequent storage of oil. The variation of dihydroxy-isochroman amounts during extra virgin olive oil ageing have also been investigated.