Chemistry of extra virgin olive oil: Adulteration, oxidative stability, and antioxidants

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 10, 2010, Pages 5991-6006

  Frankel, Edwin N ^a  

^a UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

Adulteration; Antioxidants; Extra virgin olive oil; Foods; Methods; Oxidative stability; Statistics; Vegetable oils; Virgin olive oil and olive oil; Volatiles

Indexed keywords

ANTIOXIDANT; OLIVE OIL; PHENOL DERIVATIVE; VEGETABLE OIL; VOLATILE ORGANIC COMPOUND;

ARTICLE; CHEMISTRY; DRUG STABILITY; FOOD CONTAMINATION; GAS CHROMATOGRAPHY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; INFRARED SPECTROSCOPY; LIPID PEROXIDATION; MASS SPECTROMETRY; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; ODOR; OXIDATION REDUCTION REACTION; TASTE; ANALYSIS;

ANTIOXIDANTS; CHROMATOGRAPHY, GAS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; DRUG STABILITY; FOOD CONTAMINATION; LIPID PEROXIDATION; MAGNETIC RESONANCE SPECTROSCOPY; MASS SPECTROMETRY; ODORS; OXIDATION-REDUCTION; PHENOLS; PLANT OILS; SPECTROSCOPY, FOURIER TRANSFORM INFRARED; TASTE; VOLATILE ORGANIC COMPOUNDS;

EID: 77952652341     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf1007677     Document Type: Article

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