High-performance liquid chromatography-mass spectrometry profiling of phenolic compounds for evaluation of olive oil bitterness and pungency

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 31, 2012, Pages 7597-7606

  Dierkes, Georg ^a   Krieger, Sonja ^a   Dück, Roman ^a   Bongartz, Annette ^b   Schmitz, Oliver J ^a   Hayen, Heiko ^a  

^a UNIVERSITY OF WUPPERTAL   (Germany)

^b ZURICH UNIVERSITY OF APPLIED SCIENCES   (Switzerland)

Author keywords

bitterness; LC MS; olive oil; partial least squares regression; pungency; sensory quality

Indexed keywords

BITTERNESS; LC-MS; OLIVE OIL; PARTIAL LEAST-SQUARES REGRESSION; PUNGENCY; SENSORY QUALITIES;

CHROMATOGRAPHY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LEAST SQUARES APPROXIMATIONS; VEGETABLE OILS;

PHENOLS;

OLIVE OIL; PHENOL DERIVATIVE; VEGETABLE OIL;

ADULT; ARTICLE; CHEMISTRY; EVALUATION; FEMALE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HUMAN; MALE; MASS SPECTROMETRY; METHODOLOGY; QUALITY CONTROL; TASTE;

ADULT; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FEMALE; HUMANS; MALE; MASS SPECTROMETRY; PHENOLS; PLANT OILS; QUALITY CONTROL; TASTE;

EID: 84864686944     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf3020574     Document Type: Article

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