Influence of filtration on volatile compounds and sensory profile of virgin olive oils

Food Chemistry

Volumn 132, Issue 1, 2012, Pages 98-103

  Brkić Bubola, Karolina ^a   Koprivnjak, Olivera ^b   Sladonja, Barbara ^a  

^a Institute of Agriculture and Tourism   (Croatia)

^b UNIVERSITY OF RIJEKA   (Croatia)

Author keywords

Cultivar; Filtration; Sensory characteristics; Virgin olive oil; Volatile compounds

Indexed keywords

ALDEHYDES; FILTRATION; GAS CHROMATOGRAPHY; KETONES; VEGETABLE OILS;

CULTIVAR; FILTERED SAMPLES; HEADSPACES; MONOVARIETAL OIL; QUALITY IMPROVEMENT; SENSORY CHARACTERISTICS; SENSORY PROFILES; SENSORY SCORES; SOLID-PHASE; VIRGIN OLIVE OIL; VOLATILE COMPOUNDS;

VOLATILE ORGANIC COMPOUNDS;

ALCOHOL; ALDEHYDE; KETONE; OLIVE OIL; VOLATILE AGENT; VEGETABLE OIL; VOLATILE ORGANIC COMPOUND;

ARTICLE; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; FILTER; FILTRATION; GAS CHROMATOGRAPHY; HEADSPACE SOLID PHASE MICROEXTRACTION GAS CHROMATOGRAPHY; HYDROPHILIC CONTACT LENS; QUALITY CONTROL; SENSORY ANALYSIS; SOLID PHASE MICROEXTRACTION; CHEMISTRY; HUMAN; MASS FRAGMENTOGRAPHY; PROCEDURES;

GOSSYPIUM HIRSUTUM; MALUS X DOMESTICA;

FILTRATION; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HUMANS; OLIVE OIL; PLANT OILS; VOLATILE ORGANIC COMPOUNDS;

EID: 84355166557     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.10.038     Document Type: Article

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