Direct automatic determination of bitterness and total phenolic compounds in virgin olive oil using a pH-based flow-injection analysis system

Journal of Agricultural and Food Chemistry

Volumn 55, Issue 10, 2007, Pages 3863-3868

  Garcia Mesa, José A ^a   Mateos, Raquel ^a  

^a IFAPA CENTRO EL TORUÑO   (Spain)

Author keywords

Bitterness; FIA; pH; Phenolic compounds; Spectrophotometric determination; Virgin olive oil

Indexed keywords

FLAVONOID; OLIVE OIL; PHENOL DERIVATIVE; POLYPHENOLS; UNCLASSIFIED DRUG; VEGETABLE OIL;

AUTOANALYSIS; CHEMISTRY; CONFERENCE PAPER; FLOW INJECTION ANALYSIS; METHODOLOGY; PH; REPRODUCIBILITY; TASTE;

AUTOANALYSIS; FLAVONOIDS; FLOW INJECTION ANALYSIS; HYDROGEN-ION CONCENTRATION; PHENOLS; PLANT OILS; REPRODUCIBILITY OF RESULTS; TASTE;

EID: 34249892216     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf070235v     Document Type: Conference Paper

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