首页> Food chemistry> Shelf-life of flavoured olive oil with chili pepper: Comparison between co-milling fresh chili peppers with olives and typical infusion flavouring methods over 18 months of storage.

Shelf-life of flavoured olive oil with chili pepper: Comparison between co-milling fresh chili peppers with olives and typical infusion flavouring methods over 18 months of storage.

导出 LinkOut

翻译打印收藏纠错

第一作者： Lorenzo,Cecchi

第一单位： Department of Agricultural, Food and Forestry Systems Management (DAGRI), University of Florence, Florence, Italy. Electronic address: Lo.cecchi@unifi.it.

作者： Lorenzo,Cecchi ^[1] ; Silvia,Urciuoli ^[2] ; Francesca,Ieri ^[3] ; Tommaso,Ugolini ^[4] ; Silvia,D'Agostino ^[5] ; Carlotta,Breschi ^[6] ; Diletta,Balli ^[7] ; Bruno,Zanoni ^[8] ; Nadia,Mulinacci ^[9]

作者单位： Department of Agricultural, Food and Forestry Systems Management (DAGRI), University of Florence, Florence, Italy. Electronic address: Lo.cecchi@unifi.it. ^[1] Department of Statistics, Computer Science, Applications "Giuseppe Parenti" (DiSIA), Phytolab Laboratory (Pharmaceutical, Cosmetic, Food Supplement, Technology and Analysis), University of Florence, Via Ugo Schiff 6, Sesto Fiorentino, 50019 Florence, Italy. Electronic address: silvia.urciuoli@unifi.it. ^[2] National Research Council of Italy (CNR), Institute of Bioscience and BioResources (IBBR), Sesto Fiorentino (Florence), Italy. Electronic address: francesca.ieri@cnr.it. ^[3] Department of Agricultural, Food and Forestry Systems Management (DAGRI), University of Florence, Florence, Italy. Electronic address: tommaso.ugolini@unifi.it. ^[4] Department of Agricultural, Food and Forestry Systems Management (DAGRI), University of Florence, Florence, Italy. Electronic address: silvia.dagostino@unifi.it. ^[5] Department of Neurofarba and Multidisciplinary Centre of Research on Food Sciences (M.C.R.F.S.- Ce.R.A),University of Florence, Via Ugo Schiff 6, 50019 Sesto F.no (Florence), Italy. Electronic address: carlotta.breschi@unifi.it. ^[6] Department of Neurofarba and Multidisciplinary Centre of Research on Food Sciences (M.C.R.F.S.- Ce.R.A),University of Florence, Via Ugo Schiff 6, 50019 Sesto F.no (Florence), Italy. Electronic address: diletta.balli@unifi.it. ^[7] Department of Agricultural, Food and Forestry Systems Management (DAGRI), University of Florence, Florence, Italy. Electronic address: bruno.zanoni@unifi.it. ^[8] Department of Neurofarba and Multidisciplinary Centre of Research on Food Sciences (M.C.R.F.S.- Ce.R.A),University of Florence, Via Ugo Schiff 6, 50019 Sesto F.no (Florence), Italy. Electronic address: Nadia.mulinacci@unifi.it. ^[9]

关键词 Capsaicinoids Flavouring process HS-SPME-GC–MS Sensory profile Shelf-life Tocopherols Volatile compounds