Characterization of volatiles in virgin olive oil produced in the Tunisian area of tataouine

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 17, 2008, Pages 7992-7998

  Oueslati, Imen ^a   Haddada, Faouzia M ^a   Manaï, Hédia ^a   Zarrouk, Wissem ^a   Taamalli, Wael ^a   Fernandez, Xavier ^b   Lizzani Cuvelier, Louisette ^b   Zarrouk, Mokhtar ^a  

^a CENTRE DE BIOTECHNOLOGIE DE BORJ CÉDRIA   (Tunisia)

^b CNRS   (France)

Author keywords

Extreme environment; Headspace solid phase microextraction; Lipoxygenase pathway; Virgin olive oil; Volatile compounds

Indexed keywords

HEXOBARBITAL; LIPOXYGENASE; OLIVE OIL; PHENOL DERIVATIVE; TRIACYLGLYCEROL; VEGETABLE OIL;

ARTICLE; CHEMISTRY; CLIMATE; MASS FRAGMENTOGRAPHY; METABOLISM; OXIDATION REDUCTION REACTION; TUNISIA; VOLATILIZATION;

CLIMATE; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HEXOBARBITAL; LIPOXYGENASE; OXIDATION-REDUCTION; PHENOLS; PLANT OILS; TRIGLYCERIDES; TUNISIA; VOLATILIZATION;

EID: 52649176453     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf801022c     Document Type: Article

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