Volatile compounds and sensory profiles of monovarietal virgin olive oil from Buža, Črna and Rosinjola cultivars in Istria (Croatia)

Food Technology and Biotechnology

Volumn 50, Issue 2, 2012, Pages 192-198

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

^a Institute of Agriculture and Tourism   (Croatia)

^b UNIVERSITY OF RIJEKA   (Croatia)

Author keywords

Cultivars; Olive oil; Sensory characteristics; SPME; Volatiles

Indexed keywords

CULTIVARS; DESCRIPTIVE SENSORY ANALYSIS; DETECTION AND QUANTIFICATION LIMIT; LIPOXYGENASE PATHWAYS; RELATIVE STANDARD DEVIATIONS; SENSORY CHARACTERISTICS; SPME; VOLATILES;

EXTRACTION; FRUITS; GAS CHROMATOGRAPHY; OLIVE OIL; OPTIMIZATION; POLYUNSATURATED FATTY ACIDS; SENSORY PERCEPTION;

VOLATILE ORGANIC COMPOUNDS;

EID: 84867414902     PISSN: 13309862     EISSN: 13342606     Source Type: Journal    
DOI: None     Document Type: Article

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