Flavor components of olive oil - A review

JAOCS, Journal of the American Oil Chemists' Society

Volumn 75, Issue 6, 1998, Pages 673-681

  Kiritsakis, A K ^a  

^a ALEXANDER TECHNOLOGICAL EDUCATIONAL INSTITUTE OF THESSALONIKI   (Greece)

Author keywords

2 heptenal; Enzymatic process; Flavor components; Frans 2 hexanal; Hexanal; Maturity stage; Off flavor; Olive fruit; Polyphenols; Sensory quality; Volatile components

Indexed keywords

EID: 0032095640     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-998-0205-6     Document Type: Review

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