Changes induced by UV radiation during virgin olive oil storage

Journal of Agricultural and Food Chemistry

Volumn 54, Issue 13, 2006, Pages 4790-4794

  Luna, G ^a   Morales, M T ^a   Aparicio, R ^b  

^a UNIVERSITY OF SEVILLE   (Spain)

^b INSTITUTO DE LA GRASA   (Spain)

Author keywords

Off flavors; Oxidation; UV radiation; Virgin olive oil; Volatiles

Indexed keywords

FATTY ACID; OLIVE OIL; PHENOL DERIVATIVE; VEGETABLE OIL;

ARTICLE; CHEMISTRY; GAS CHROMATOGRAPHY; HUMAN; MASS FRAGMENTOGRAPHY; ODOR; OXIDATION REDUCTION REACTION; RADIATION EXPOSURE; REGRESSION ANALYSIS; TASTE; ULTRAVIOLET RADIATION; VOLATILIZATION;

CHROMATOGRAPHY, GAS; FATTY ACIDS; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HUMANS; OXIDATION-REDUCTION; PHENOLS; PLANT OILS; REGRESSION ANALYSIS; SMELL; TASTE; ULTRAVIOLET RAYS; VOLATILIZATION;

EID: 33746523853     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0529262     Document Type: Article

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