Influence of olive (cv Grignano) fruit ripening and oil extraction under different nitrogen regimes on volatile organic compound emissions studied by PTR-MS technique

Analytical and Bioanalytical Chemistry

Volumn 399, Issue 7, 2011, Pages 2571-2582

  Vezzaro, Alice ^a   Boschetti, Andrea ^b   Dell'Anna, Rossana ^c   Canteri, Roberto ^c   Dimauro, Mariano ^b   Ramina, Angelo ^a   Ferasin, Massimo ^a   Giulivo, Claudio ^a   Ruperti, Benedetto ^a  

^a UNIVERSITY OF PADOVA   (Italy)

^b CNR   (Italy)

^c FONDAZIONE BRUNO KESSLER   (Italy)

Author keywords

Heat maps; Olive oil; Olive ripening; Principal components analysis; Proton transfer reaction mass spectrometry; Volatile compounds

Indexed keywords

HEAT MAPS; OLIVE OIL; OLIVE RIPENING; PRINCIPAL COMPONENTS ANALYSIS; PROTON TRANSFER REACTION-MASS SPECTROMETRY; VOLATILE COMPOUNDS;

FRUITS; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; MEDICAL NANOTECHNOLOGY; NITROGEN; PROTON TRANSFER; VEGETABLE OILS; VOLATILE ORGANIC COMPOUNDS;

PRINCIPAL COMPONENT ANALYSIS;

NITROGEN; OLIVE OIL; VEGETABLE OIL; VOLATILE ORGANIC COMPOUND;

ARTICLE; CHEMISTRY; MASS SPECTROMETRY; METABOLISM; METHODOLOGY; OLIVE TREE; PRINCIPAL COMPONENT ANALYSIS;

MASS SPECTROMETRY; NITROGEN; OLEA; PLANT OILS; PRINCIPAL COMPONENT ANALYSIS; VOLATILE ORGANIC COMPOUNDS;

OLEACEAE;

EID: 79951814567     PISSN: 16182642     EISSN: 16182650     Source Type: Journal    
DOI: 10.1007/s00216-010-4636-1     Document Type: Article

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