Fatty acid methyl and ethyl esters as well as wax esters for evaluating the quality of olive oils

European Food Research and Technology

Volumn 228, Issue 1, 2008, Pages 65-74

  Biedermann, Maurus ^a   Bongartz, Annette ^b   Mariani, Carlo ^c   Grob, Koni ^a  

^a Official Food Control Authority of the Canton of Zurich   (Switzerland)

^b ZURICH UNIVERSITY OF APPLIED SCIENCES   (Switzerland)

^c Stazione Sperimentale per le Industrie degli Oli e dei Grassi   (Italy)

Author keywords

Degrading olives; Ethyl oleate; Olive oil; Sensorial evaluation; Wax esters

Indexed keywords

ACIDS; BIOCHEMICAL ENGINEERING; CHEMICAL ANALYSIS; ESTERIFICATION; ESTERS; ETHANOL; FATTY ACIDS; METHANOL; ORGANIC COMPOUNDS; VEGETABLE OILS;

DEGRADING OLIVES; ETHYL OLEATE; OLIVE OIL; SENSORIAL EVALUATION; WAX ESTERS;

QUALITY CONTROL;

OLEACEAE;

EID: 54249091996     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-008-0907-x     Document Type: Article

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