The Decrease of Virgin Olive Oil Flavor Produced by High Malaxation Temperature Is Due to Inactivation of Hydroperoxide Lyase

Abstract

ADVERTISEMENT RETURN TO ISSUEPREVCommunicationNEXTThe Decrease of Virgin Olive Oil Flavor Produced by High Malaxation Temperature Is Due to Inactivation of Hydroperoxide LyaseJoaquín J. Salas and Juan SánchezView Author Information Instituto de la Grasa, CSIC, Avenida Padre García Tejero 4, 41012 Sevilla, SpainCite this: J. Agric. Food Chem. 1999, 47, 3, 809–812Publication Date (Web):February 24, 1999Publication History Received17 November 1998Published online24 February 1999Published inissue 1 March 1999https://pubs.acs.org/doi/10.1021/jf981261jhttps://doi.org/10.1021/jf981261jrapid-communicationACS PublicationsCopyright © 1999 American Chemical SocietyRequest reuse permissionsArticle Views390Altmetric-Citations73LEARN ABOUT THESE METRICSArticle Views are the COUNTER-compliant sum of full text article downloads since November 2008 (both PDF and HTML) across all institutions and individuals. These metrics are regularly updated to reflect usage leading up to the last few days.Citations are the number of other articles citing this article, calculated by Crossref and updated daily. Find more information about Crossref citation counts.The Altmetric Attention Score is a quantitative measure of the attention that a research article has received online. Clicking on the donut icon will load a page at altmetric.com with additional details about the score and the social media presence for the given article. Find more information on the Altmetric Attention Score and how the score is calculated. Share Add toView InAdd Full Text with ReferenceAdd Description ExportRISCitationCitation and abstractCitation and referencesMore Options Share onFacebookTwitterWechatLinked InRedditEmail Other access optionsGet e-Alertsclose SUBJECTS:Aldehydes,Lipids,Oxides,Peptides and proteins,Plant derived food Get e-Alerts