Phenolic compounds in olive oils intended for refining: Formation of 4-ethylphenol during olive paste storage

Journal of Agricultural and Food Chemistry

Volumn 52, Issue 26, 2004, Pages 8177-8181

  Brenes, Manuel ^a   Romero, Concepción ^a   García, Aranzazu ^a   Hidalgo, Francisco J ^a   Ruiz Mendez M V ^a  

^a INSTITUTO DE LA GRASA   (Spain)

Author keywords

4 ethylphenol; Olive oil; Phenolic compounds; Refining

Indexed keywords

4 ETHYLPHENOL; ACETIC ACID; APIGENIN; CATECHOL; COSMETIC; HYDROXYTYROSOL; LUTEOLIN; OLIVE OIL; PARA COUMARIC ACID; PHENOL DERIVATIVE; PINORESINOL; TYROSOL; VANILLIC ACID; VANILLIN;

ARTICLE; CENTRIFUGATION; CHEMICAL COMPOSITION; EXTRACTION; FLUORESCENCE; FOOD; FOOD PROCESSING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; ODOR; OLIVE; PASTE; SPECTRUM; STORAGE;

EID: 11144244264     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0402532     Document Type: Article

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