Volatile compounds and compositional quality of virgin olive oil from Oueslati variety: Influence of geographical origin

Food Chemistry

Volumn 124, Issue 4, 2011, Pages 1770-1776

  Ouni, Youssef ^a   Flamini, Guido ^b   Issaoui, Manel ^c   Nabil, Ben Youssef ^a   Cioni, Pier Luigi ^b   Hammami, Mohamed ^c   Douja, Daoud ^a   Zarrouk, Mokhtar ^a  

^a CENTRE DE BIOTECHNOLOGIE DE BORJ CÉDRIA   (Tunisia)

^b UNIVERSITY OF PISA   (Italy)

^c UNIVERSITY OF MONASTIR   (Tunisia)

Author keywords

Characterisation; Headspace; Oil quality; Oueslati cultivar; Volatile compounds

Indexed keywords

CHARACTERISATION; HEADSPACE; OIL QUALITY; OUESLATI CULTIVAR; VOLATILE COMPOUNDS;

ALDEHYDES; CHEMICAL COMPOUNDS; ESTERS; EXTRACTION; HYDROCARBONS; KETONES; VEGETABLE OILS;

VOLATILE ORGANIC COMPOUNDS;

ALCOHOL; ALDEHYDE; ESTER; HYDROCARBON; KETONE; OLIVE OIL; VOLATILE AGENT;

ARTICLE; CHEMICAL ANALYSIS; CHEMICAL COMPOSITION; GAS CHROMATOGRAPHY; GEOGRAPHY; LIPID COMPOSITION; MASS SPECTROMETRY; SOLID PHASE MICROEXTRACTION;

OLEACEAE;

EID: 77957021145     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.08.023     Document Type: Article

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