SPME analysis of volatile compounds from unfermented olives subjected to thermal treatment

Analytical and Bioanalytical Chemistry

Volumn 379, Issue 5-6, 2004, Pages 812-817

  Navarro, T ^a   De Lorenzo, C ^a   Perez R A ^a  

^a Inst Madrileno Invest Agraria A   (Spain)

Author keywords

Pasteurisation; Solid phase microextraction; Spices; Table olives; Volatile compounds

Indexed keywords

ETHANOL; FERMENTATION; FOOD PRESERVATION; FOOD PRODUCTS; GAS CHROMATOGRAPHY; HEAT TREATMENT; MASS SPECTROMETRY; SOLVENT EXTRACTION; STERILIZATION (CLEANING);

HEADSPACE SOLID-PHASE MICROEXTRACTION (HS-SPME); PASTEURISATION; SOLID-PHASE MICROEXTRACTION; SPICES; TABLE OLIVES;

VOLATILE ORGANIC COMPOUNDS;

4 SULFOPHENYLMETHALLYL ETHER; 4-SULFOPHENYLMETHALLYL ETHER; BENZENESULFONIC ACID DERIVATIVE; OLIVE OIL; VEGETABLE OIL;

ARTICLE; CHEMISTRY; FERMENTATION; MASS FRAGMENTOGRAPHY; OLIVE TREE; SENSITIVITY AND SPECIFICITY; TEMPERATURE; TIME; VOLATILIZATION;

BENZENESULFONATES; FERMENTATION; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; OLEA; PLANT OILS; SENSITIVITY AND SPECIFICITY; TEMPERATURE; TIME FACTORS; VOLATILIZATION;

OLEACEAE;

EID: 21044434507     PISSN: 16182642     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00216-004-2552-y     Document Type: Article

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