Comparison of the amounts of volatile compounds in French protected designation of origin virgin olive oils

Journal of Agricultural and Food Chemistry

Volumn 54, Issue 26, 2006, Pages 10092-10101

  Berlioz, Benoit ^a   Cordella, Christophe ^a   Cavalli, Jean François ^a   Lizzani Cuvelier, Louisette ^a   Loiseau, André Michel ^a   Fernandez, Xavier ^a  

^a CNRS   (France)

Author keywords

Classification; GC FID; GC MS; Headspace solid phase microextraction; Olive oil; PDO; Principal component analysis; Soft independent modeling of class analogy

Indexed keywords

OLIVE OIL; VEGETABLE OIL;

ARTICLE; CHEMISTRY; CLASSIFICATION; COMPARATIVE STUDY; FRANCE; GAS CHROMATOGRAPHY; HUMAN; MASS FRAGMENTOGRAPHY; METHODOLOGY; ODOR; TASTE; VOLATILIZATION;

CHROMATOGRAPHY, GAS; FRANCE; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HUMANS; ODORS; PLANT OILS; SMELL; TASTE; VOLATILIZATION;

EID: 33846550239     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf061796+     Document Type: Article

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