Volatile phenols in virgin olive oils: Influence of olive variety on their formation during fruits storage

Food Chemistry

Volumn 116, Issue 3, 2009, Pages 651-656

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

^a UNIVERSITY OF BARCELONA   (Spain)

^b IRTA   (Spain)

Author keywords

Microbiological degradation; Off flavor; Solid phase microextraction; Storage; Virgin olive oil; Volatile phenols

Indexed keywords

4 ETHYLGUAIACOL; 4 ETHYLPHENOL; GUAIACOL; OLIVE OIL; PHENOL DERIVATIVE; UNCLASSIFIED DRUG; VIRGIN OLIVE OIL; VOLATILE AGENT;

ARTICLE; BIODEGRADATION; ENTEROBACTERIACEAE; FLAVOR; FOOD QUALITY; FRUIT STORAGE; FUNGUS; GAS CHROMATOGRAPHY; LACTIC ACID BACTERIUM; MASS SPECTROMETRY; MICROBIOLOGICAL EXAMINATION; NONHUMAN; OLIVE; SENSORY ANALYSIS; SOLID PHASE MICROEXTRACTION; SPAIN;

OLEACEAE;

EID: 67349197814     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.02.086     Document Type: Article

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