Concentrations of aroma compounds and odor activity values of odorant series in different olive cultivars and their oils

Journal of Agricultural and Food Chemistry

Volumn 61, Issue 22, 2013, Pages 5252-5259

  Reboredo Rodríguez, Patricia ^a   González Barreiro, Carmen ^a   Cancho Grande, Beatriz ^a   Simal Gándara, Jesús ^a  

^a UNIVERSITY OF VIGO   (Spain)

Author keywords

lipoxygenase (LOX) pathway; odor activity value (OAV); odorant series; olive oil; olives

Indexed keywords

AROMATIC PROFILES; LIPOXYGENASE PATHWAYS; ODOR ACTIVITY VALUE (OAV); ODOR ACTIVITY VALUES; ODORANT SERIES; OLIVES; SENSORY CHARACTERIZATION; VOLATILE COMPOUNDS;

AROMATIC COMPOUNDS; FRUITS; OLIVE OIL; VOLATILE ORGANIC COMPOUNDS;

ODORS;

OLIVE OIL; VEGETABLE OIL; VOLATILE ORGANIC COMPOUND;

ARTICLE; BIOLOGICAL MODEL; CHEMISTRY; COMPARATIVE STUDY; CROP; FOOD CONTROL; FOOD HANDLING; FOOD QUALITY; FRUIT; HUMAN; METHODOLOGY; NOMENCLATURE; ODOR; OLIVE TREE; SENSATION; SPAIN;

CROPS, AGRICULTURAL; FOOD HANDLING; FOOD INSPECTION; FOOD QUALITY; FRUIT; HUMANS; MODELS, BIOLOGICAL; ODORS; OLEA; PLANT OILS; SENSATION; SPAIN; TERMINOLOGY AS TOPIC; VOLATILE ORGANIC COMPOUNDS;

MALUS X DOMESTICA; OLEACEAE;

EID: 84878641915     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf400804m     Document Type: Article

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