Dynamic headspace/GC-MS to control the aroma fingerprint of extra-virgin olive oil from the same and different olive varieties

Food Control

Volumn 25, Issue 2, 2012, Pages 684-695

  Reboredo Rodriguez P ^a   Gonzalez Barreiro C ^a   Cancho Grande, B ^a   Simal Gandara J ^a  

^a UNIVERSITY OF VIGO   (Spain)

Author keywords

Dynamic headspace thermal desorption; Extra virgin olive oil; LOX pathway; Odour activity value (OAV); Volatile compounds

Indexed keywords

EID: 84455170781     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2011.12.005     Document Type: Article

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