HS-SPME analysis of the volatile compounds from spices as a source of flavour in 'Campo Real' table olive preparations

Flavour and Fragrance Journal

Volumn 22, Issue 4, 2007, Pages 265-273

  Pérez, Rosana A ^a   Navarro, T ^a   de Lorenzo, C ^a  

^a Dept Agroalimentación   (Spain)

Author keywords

Coriander; Cumin; Fennel; Laurel; Marjoram; Olive brine; Oregano; Solid phase microextraction; Spices; Thyme; Volatile compounds

Indexed keywords

SOLID-PHASE MICROEXTRACTION;

CHEMICAL ANALYSIS; EXTRACTION; FLAVORS; PLANTS (BOTANY);

VOLATILE ORGANIC COMPOUNDS;

ANETHOLE; CINEOLE; CUMINALDEHYDE; GERANIOL; LINALOOL; METHYLEUGENOL; SODIUM CHLORIDE; TERPINEN 4 OL; THYMOL; VOLATILE AGENT;

AQUEOUS SOLUTION; ARTICLE; CHEMICAL ANALYSIS; CHEMICAL COMPOSITION; CHEMICAL STRUCTURE; CORIANDER; CUMIN; FENNEL; FLAVOR; OLIVE; OREGANO; SOLID PHASE MICROEXTRACTION; SPICE; THYME;

CORIANDRUM SATIVUM; CUMINUM CYMINUM; FOENICULUM VULGARE; OLEACEAE; ORIGANUM; THYMUS (THYME); THYMUS MASTICHINA; THYMUS VULGARIS;

EID: 34447573967     PISSN: 08825734     EISSN: 10991026     Source Type: Journal    
DOI: 10.1002/ffj.1791     Document Type: Article

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