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Effects of including silage in the diet on volatile compound profiles in Montasio cheese and their modification during ripenind
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Influenza dei fattori geografici, tecnologici e varietali sul contenuto di resveratrolo in alcuni vini rossi abruzzesi e friulani
No full textEvolution of antioxidant fraction of extra virgin olive oils stored in different containers
No full textGas cromatographic determination of free fatty acids in olive mill waste waters
No full textA method was developed for the gas chromatographic (GC) determination of free fatty acids (FFA) in olive mill waste waters (OMW). The sample under examination was acidified to pH 2–3 to cause protein precipitation. Elimination of the colloidal fraction was obtained by addition of acetone. Polyvynilpirrolidone was added to eliminate the interference by phenolic compounds. The sample was then clarified by centrifugation and an aliquot was injected into the GC system. Both the C2–C8 FFA coming from microbial metabolism and the C16–C18 FFA coming from the oil originally present in the olives were quantified in a single run by employing nonanoic acid as the internal standard. Rather high amounts in particular of acetic acid were generally found, usually in the range from 1000 to 4000 mg/L of OMW
Analysis of the volatile compounds of saffron by headspace gas chromatography-mass spectrometry
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