Discrimination of virgin olive oil defects-comparison of two evaluation methods: HS-SPME GC-MS and electronic nose

Developments in Food Science

Volumn 43, Issue C, 2006, Pages 315-318

  Esposto, Sonia ^a   Servili, Maurizio ^a   Selvaggini, Roberto ^a   Ricco I ^b   Taticchi, Agnese ^a   Urbani, Stefania ^a   Montedoro, GianFrancesco ^a  

^a UNIVERSITY OF PERUGIA   (Italy)

^b Sacmi Industry ^*  (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 52949124428     PISSN: 01674501     EISSN: None     Source Type: Book Series    
DOI: 10.1016/S0167-4501(06)80075-0     Document Type: Article

References (6)

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2. E.C. Off. J. Eur. Communities, Regulations 2568/1991 and 1513/2001.
3. IOOC, International Olive Oil Council. COI/T.20/Document 15/Rev. 1. Organoleptic assessment of olive oil. Resolution RES-3/75-IV/96, Madrid, Spain (20 November 1996)
4. Shurmer H.V., and Gardner J.W. Sensor Actuators B 8 (1992) 1
5. Aparicio R., Silvia Rocha M., Delgadillo I., and Morales M.T. J. Agric. Food Chem. 48 (2000) 853
6. 34-38 OR (2002). ASTM. Standard practice designation, E 679-91 (1997), American society for testing and materials, Philadelphia, PA