de Castro, Antonio published the artcileEffect of Spanish-style processing steps and inoculation with Lactobacillus pentosus starter culture on the volatile composition of cv. Manzanilla green olives, Computed Properties of 140-11-4, the main research area is Lactobacillus fermentation volatile compound olive; Lactobacillus pentosus; Manzanilla cultivar; Processing; Table olives; Volatile composition.
The effects of the main steps of Spanish-style processing (alk. treatment and fermentation) on the volatile composition of cv. Manzanilla green olives were studied. Both spontaneous and controlled fermentations were considered. In the latter case, a Lactobacillus pentosus strain from green olive fermentation brine was used as starter culture. The volatile profile was determined by headspace solid-phase microextraction (HS-SPME) combined with gas chromatog.-mass spectrometry (GC-MS). Most of the volatile compounds detected in fresh olives decreased or were undetected after alk. treatment, while several compounds (mostly acetic acid, 2-methylbutanoic acid, and ethanol) were formed as a result of this treatment. Over 50 new volatile components, mostly esters and phenols, appeared as a result of fermentation The most outstanding finding was a considerable increase in 4-Et phenol (almost 100-fold increase) in inoculated olives compared to the uninoculated product. However, a sensory panel did not find significant differences in odor perception.
Food Chemistry published new progress about Acidity (titratable). 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, Computed Properties of 140-11-4.
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics