Chemical Composition, Types and Characteristics of Olive Oil
Chemical Composition, Types and Characteristics of Olive Oil
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DOI：
10.1079/9781845930684.0045
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发表时间：
2006-01-01
期刊：
影响因子：
--
通讯作者：
Quiles, Jose L.
中科院分区：
文献类型：
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作者：
Carmen Ramirez-Tortosa, M.;Granados, Sergio;Quiles, Jose L.
讨论了如何根据欧盟法规建立的定义对橄榄油进行分类，包括讨论了不同类型橄榄油的特点及其主要成分（脂肪酸和甘油三酯）和次要成分（非甘油三酯、三萜和脂肪醇、甾醇、碳氢化合物、色素、酚类和挥发性化合物）。橄榄油类型包括初榨、精制、粗橄榄渣、精制橄榄渣和橄榄渣。
A discussion on how olive oils are classified, based on the definitions established by EU regulations, is presented, including discussions on the characteristics of the different types of olive oils and their major (fatty acids and triglycerides) and minor components (non-glyceride esters, triterpene and aliphatic alcohols, sterols, hydrocarbons, pigments, phenols and volatile compounds). Olive oil types include virgin, refined, crude olive pomace, refined olive pomace and olive pomace.