Influence of volatile compounds on virgin olive oil quality evaluated by analytical approaches and sensor panels

European Journal of Lipid Science and Technology

Volumn 104, Issue 9-10, 2002, Pages 639-660

  Angerosa, Franca ^a  

^a Istituto Sperimentale per l'Elaiotecnica   (Italy)

Author keywords

Olive oil; Relationships between volatiles and the sensory characteristics; Sensory attributes; Volatile compounds

Indexed keywords

ADSORBENT; OLIVE OIL; VOLATILE AGENT;

AROMA; CHEMICAL STRUCTURE; EXTRACTION; FLAVOR; FOOD QUALITY; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; PRESERVATION; REVIEW; SENSOR;

EID: 0036424555     PISSN: 14387697     EISSN: None     Source Type: Journal    
DOI: 10.1002/1438-9312(200210)104:9/10<639::AID-EJLT639>3.0.CO;2-U     Document Type: Review

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