Implementation of physicochemical and sensory analysis in conjunction with multivariate analysis towards assessing olive oil authentication/adulteration

Critical Reviews in Food Science and Nutrition

Volumn 47, Issue 5, 2007, Pages 441-498

  Arvanitoyannis, Ioannis S ^a   Vlachos, Antonios ^a  

^a UNIVERSITY OF THESSALY   (Greece)

Author keywords

Adulteration; Authentication; Multivariate analysis; Olive oil; Quality control; Seed oil; Sensory analysis

Indexed keywords

FATTY ACID; HEAVY METAL; OLIVE OIL; PHENOL DERIVATIVE; PIGMENT; VEGETABLE OIL;

ANALYSIS OF VARIANCE; ARTICLE; CLASSIFICATION; FOOD CONTAMINATION; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; OLIVE TREE; PHYSICAL CHEMISTRY; QUALITY CONTROL; SENSATION; SOUTHERN EUROPE; TRANSGENIC PLANT; VOLATILIZATION;

ANALYSIS OF VARIANCE; CHEMISTRY, PHYSICAL; FATTY ACIDS; FOOD CONTAMINATION; MAGNETIC RESONANCE SPECTROSCOPY; MEDITERRANEAN REGION; METALS, HEAVY; OLEA; PHENOLS; PIGMENTS, BIOLOGICAL; PLANT OILS; PLANTS, GENETICALLY MODIFIED; QUALITY CONTROL; SENSATION; VOLATILIZATION;

EID: 34250179810     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408390600846325     Document Type: Article

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