Oxidation-Derived Flavor Compounds as Quality Indicators for Packaged Olive Oil

JAOCS, Journal of the American Oil Chemists' Society

Volumn 81, Issue 3, 2004, Pages 251-257

  Kanavouras, Antonis ^a,d   Hernandez Münoz, Pilar ^b   Coutelieris, Frank ^c   Selke, Susan ^a  

^a Michigan State University   (United States)

^b UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

^c UNILEVER RESEARCH VLAARDINGEN   (Netherlands)

^d UNILEVER   (Netherlands)

Author keywords

Auto oxidation; Flavor compounds; Oil quality; Olive oil; Oxidation model; Packaging; Photo oxidation; Storage conditions

Indexed keywords

CHLOROPHYLL; DECOMPOSITION; FLAVORS; MATHEMATICAL MODELS; ORGANIC ACIDS; PACKAGING; PHOTOLYSIS; PHOTOOXIDATION; POLYPROPYLENES; POLYVINYL CHLORIDES; THERMAL EFFECTS;

AUTOOXIDATION; FLAVOR COMPOUNDS; OIL QUALITY; OLIVE OIL; OXIDATION MODELS; STORAGE CONDITIONS;

OILS AND FATS;

EID: 2042439091     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-004-0891-x     Document Type: Article

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