Usefulness of the direct coupling headspace-mass spectrometry for sensory quality characterization of virgin olive oil samples

Analytica Chimica Acta

Volumn 583, Issue 2, 2007, Pages 411-417

  López Feria, Silvia ^b   Cárdenas, Soledad ^a   García Mesa, José Antonio ^b   Valcárcel, Miguel ^a  

^a UNIVERSITY OF CÓRDOBA   (Spain)

^b IFAPA CENTRO EL TORUÑO   (Spain)

Author keywords

Chemometric techniques; Direct analysis; Headspace; Mass spectrometry; Olive oil sensory quality

Indexed keywords

CHEMOMETRIC TECHNIQUES; DIRECT ANALYSIS; HEADSPACE; OLIVE OIL SENSORY QUALITY;

CHROMATOGRAPHIC ANALYSIS; CLASSIFICATION (OF INFORMATION); CORRELATION METHODS; MATHEMATICAL MODELS; OILS AND FATS; QUALITY CONTROL;

MASS SPECTROMETRY;

OLIVE OIL; UNCLASSIFIED DRUG; VIRGIN OLIVE OIL; WATER;

ARTICLE; BITTER TASTE; CLASSIFICATION; CLUSTER ANALYSIS; DIRECT COUPLING HEADSPACE MASS SPECTROMETRY; EVALUATION; HUMIDITY; MASS SPECTROMETRY; ORGANOLEPTIC PROPERTY; PRIORITY JOURNAL; SEDIMENT; SUPERVISED TECHNIQUE SOFT INDEPENDENT MODELING OF CLASS ANALOGY; VEGETABLE;

FOOD ANALYSIS; MASS SPECTROMETRY; PLANT OILS; SENSITIVITY AND SPECIFICITY; TASTE;

EID: 33846212804     PISSN: 00032670     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.aca.2006.10.027     Document Type: Article

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