Volatile profiles of Italian monovarietal extra virgin olive oils via HS-SPME-GC-MS: Newly identified compounds, flavors molecular markers, and terpenic profile

Food Chemistry

Volumn 141, Issue 3, 2013, Pages 2025-2035

  Cecchi, Teresa ^a   Alfei, Barbara ^b  

^a ITT Montani   (Italy)

^b ASSAM ^*  (Italy)

Author keywords

Antioxidant activity; HS SPME; Molecular markers of flavors; Monovarietal extra virgin olive oil; Sensory characterization; Terpenes; Volatile compounds

Indexed keywords

CHEMICAL COMPOUNDS; FATTY ACIDS; HYDROCARBONS; KETONES; OLIVE OIL; POLYUNSATURATED FATTY ACIDS; TERPENES; VOLATILE FATTY ACIDS; VOLATILE ORGANIC COMPOUNDS;

ANTI-OXIDANT ACTIVITIES; HS-SPME; MOLECULAR MARKER; MONOVARIETAL EXTRA-VIRGIN OLIVE OIL; SENSORY CHARACTERIZATION; VOLATILE COMPOUNDS;

FLAVOR COMPOUNDS;

ALCOHOL DERIVATIVE; ALDEHYDE; ARACHIDIC ACID; ESTER; EXTRA VIRGIN OLIVE OIL; FLAVORING AGENT; HYDROCARBON; KETONE; LINOLEIC ACID; LIPOXYGENASE; OLEIC ACID; OLIVE OIL; PALMITIC ACID; POLYPHENOL; POLYUNSATURATED FATTY ACID; STEARIC ACID; TERPENE DERIVATIVE; UNCLASSIFIED DRUG; VOLATILE AGENT;

ARTICLE; AUTOOXIDATION; CHEMICAL COMPOSITION; CORRELATION ANALYSIS; CULTIVAR; GENOTYPE; GEOGRAPHIC ORIGIN; HEREDITY; MASS FRAGMENTOGRAPHY; SENSIBILITY; SOLID PHASE MICROEXTRACTION;

EID: 84879036857     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.05.090     Document Type: Article

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