Determination of volatile phenols in virgin olive oils and their sensory significance

Journal of Chromatography A

Volumn 1211, Issue 1-2, 2008, Pages 1-7

  Vichi, Stefania ^a   Romero, Agustí ^b   Tous, Joan ^b   Tamames, Elvira López ^a   Buxaderas, Susana ^a  

^a UNIVERSITY OF BARCELONA   (Spain)

^b IRTA   (Spain)

Author keywords

4 Ethylguaiacol; 4 Ethylphenol; 4 Vinylguaiacol; 4 Vinylphenol; Guaiacol; o , m , p Cresol; Odour threshold; Off flavour; Phenol; Solid phase microextraction; Virgin olive oil; Volatile phenols

Indexed keywords

DESORPTION; EXTRACTION; VEGETABLE OILS;

4-ETHYLGUAIACOL; 4-ETHYLPHENOL; 4-VINYLGUAIACOL; 4-VINYLPHENOL; GUAIACOL; O-, M-, P-CRESOL; ODOUR THRESHOLD; OFF-FLAVOUR; SOLID-PHASE MICROEXTRACTION; VIRGIN OLIVE OIL; VOLATILE PHENOLS;

PHENOLS;

OLIVE OIL; PHENOL DERIVATIVE;

ANALYTIC METHOD; AROMA; ARTICLE; CALCULATION; DESORPTION; MASS FRAGMENTOGRAPHY; ODOR; PRIORITY JOURNAL; QUANTITATIVE ANALYSIS; SENSORY ANALYSIS; SOLID PHASE MICROEXTRACTION;

ADSORPTION; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; ODORS; PHENOLS; PLANT OILS; SENSITIVITY AND SPECIFICITY; SOLID PHASE MICROEXTRACTION; VOLATILIZATION;

EID: 54549091968     PISSN: 00219673     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.chroma.2008.09.067     Document Type: Article

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