{"id":44655,"date":"2018-12-08T04:57:05","date_gmt":"2018-12-08T04:57:05","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/influencia-del-atrojado-de-las-aceitunas-en-el-aroma-del-aceite-de-oliva\/"},"modified":"2018-12-08T04:57:05","modified_gmt":"2018-12-08T04:57:05","slug":"influencia-del-atrojado-de-las-aceitunas-en-el-aroma-del-aceite-de-oliva","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ingenieria-y-tecnologia-quimicas\/influencia-del-atrojado-de-las-aceitunas-en-el-aroma-del-aceite-de-oliva\/","title":{"rendered":"Influencia del atrojado de las aceitunas en el aroma del aceite de oliva."},"content":{"rendered":"<h2>Tesis doctoral de <strong>  Barrio Perez Cerezal Antonio  Jos\u00e9 Del <\/strong><\/h2>\n<p>Se estudia estadisticamente la composicion de los aromas responsables del olor y flavor caracteristica de los aceites de oliva procedentes de aceitunas que han sufrido un largo periodo de almacenamiento (atrojado) antes de extraer el aceite. Se comparan los resultados obtenidos por un  panel  de catadores con los  aromagramas  que resultan de la cromatografia gas liquido. Finalmente  una vez establecida la correlacion y concentrados los compuestos responsables  se identifican por espestrometria de masas. Se llega a la conclusion de que el contenido en n-octavo de los aromas es representativo del grado de  atrojamiento  del aceite y del correspondiente defecto en su aroma.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Influencia del atrojado de las aceitunas en el aroma del aceite de oliva.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Influencia del atrojado de las aceitunas en el aroma del aceite de oliva. <\/li>\n<li><strong>Autor:<\/strong>\u00a0  Barrio Perez Cerezal Antonio  Jos\u00e9 Del <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Sevilla<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 01\/01\/1978<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h3>Direcci\u00f3n y tribunal<\/h3>\n<ul>\n<li><strong>Director de la tesis<\/strong>\n<ul>\n<li> Gutierrez Gonzalez Quijano Rafael<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal:  Martinez Moreno Juan  Manuel <\/li>\n<li>Francisco Pino Perez (vocal)<\/li>\n<li>Juli\u00e1n Rodriguez Velasco (vocal)<\/li>\n<li>Juan Pereda Mar\u00edn (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Barrio Perez Cerezal Antonio Jos\u00e9 Del Se estudia estadisticamente la composicion de los aromas responsables del olor [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center 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