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Application of oxygen during olive fruit crushing impacts on the characteristics and sensory profile of the virgin olive oil |
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| Authors: | Araceli Sánchez‐Ortiz Mohamed Aymen Bejaoui María Paz Aguilera Herrera Antonio Jiménez Márquez Gabriel Beltrán Maza |
| Affiliation: | 1. Department of Technology, Postharvest, and Food Industries, IFAPA “Venta del Llano” Centre, Institute for Research and Training in Agriculture and Fisheries, Mengíbar, Jaén, Spain;2. CITOLIVA Foundation, Technological Scientific Park Geolit, Mengíbar, Jaén, Spain |
| Abstract: | |
| Keywords: | Atmosphere control Crushing Oxygen concentration Sensory characteristics Virgin olive oil quality |