Characterization of phenolic and secoiridoid aglycons present in virgin olive oil by gas chromatography-chemical ionization mass spectrometry

Journal of Chromatography A

Volumn 736, Issue 1-2, 1996, Pages 195-203

  Angerosa, Franca ^a   D'Alessandro, Nicola ^a   Corana, Federica ^b   Mellerio, Giorgio ^c  

^a Istituto Sperimentale per l'Elaiotecnica   (Italy)

^b Bracco SpA   (Italy)

^c UNIVERSITY OF PAVIA   (Italy)

Author keywords

aglycons; food analysis; glycosides; hydroxytyrosol; ligstroside; oleuropeins; olive oil; phenolic compounds; secoiridoid; tyrosol

Indexed keywords

GLYCOSIDE; OLIVE OIL; PHENOL DERIVATIVE; SECOIRIDOID;

ARTICLE; FOOD ANALYSIS; FOOD QUALITY; GAS CHROMATOGRAPHY; IONIZATION; MASS SPECTROMETRY; PRIORITY JOURNAL; TECHNIQUE;

EID: 0029888172     PISSN: 00219673     EISSN: None     Source Type: Journal    
DOI: 10.1016/0021-9673(95)01375-X     Document Type: Article

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