Comparative study of different extraction techniques for the analysis of virgin olive oil aroma

Food Chemistry

Volumn 105, Issue 3, 2007, Pages 1171-1178

  Vichi, Stefania ^a   Guadayol, Josep M ^b   Caixach, Josep ^c   López Tamames, Elvira ^a   Buxaderas, Susana ^a  

^a UNIVERSITY OF BARCELONA   (Spain)

^b UNIVERSITAT POLITÈCNICA DE CATALUNYA   (Spain)

^c CSIC   (Spain)

Author keywords

CLSA; Gas chromatography; Mass spectrometry; Olive oil; SDE; SPME; Volatile compounds

Indexed keywords

ALCOHOL DERIVATIVE; ALDEHYDE DERIVATIVE; ESTER DERIVATIVE; HYDROCARBON; KETONE DERIVATIVE; OLIVE OIL; TERPENOID DERIVATIVE;

AROMA; ARTICLE; CLOSED LOOD STRIPPING ANALYSIS; DISTILLATION; DRUG ISOLATION; FOOD ANALYSIS; GAS CHROMATOGRAPHY; INTERMETHOD COMPARISON; MASS SPECTROMETER; SOLID PHASE MICROEXTRACTION; VOLATILIZATION;

EID: 34447513143     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.02.018     Document Type: Article

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