Evaluation of the volatile fraction of commercial virgin olive oils from Tunisia and italy: Relation with olfactory attributes

Journal of Food Biochemistry

Volumn 35, Issue 3, 2011, Pages 681-698

  Kotti, Faten ^a   Cerretani, Lorenzo ^b   Gargouri, Mohamed ^a   Chiavaro, Emma ^c   Bendini, Alessandra ^b  

^a UNIVERSITY OF CARTHAGE   (Tunisia)

^b UNIVERSITY OF BOLOGNA   (Italy)

^c UNIVERSITY OF PARMA   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

COMPOSITIONAL CHARACTERISTICS; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; GEOGRAPHICAL AREA; HEADSPACE SOLID PHASE MICROEXTRACTION; LOCAL MARKETS; OIL SAMPLES; OLFACTORY NOTES; OLIVE CULTIVARS; TUNISIA; VIRGIN OLIVE OIL; VOLATILE COMPOUNDS; VOLATILE FRACTIONS; VOLATILE PROFILE;

EXTRACTION; GAS CHROMATOGRAPHY; GAS OILS; MASS SPECTROMETRY; VOLATILE ORGANIC COMPOUNDS;

FLAVORS;

EID: 79958227094     PISSN: 01458884     EISSN: 17454514     Source Type: Journal    
DOI: 10.1111/j.1745-4514.2010.00410.x     Document Type: Article

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