Characterization of aroma compounds in Portuguese extra virgin olive oils from Galega Vulgar and Cobrançosa cultivars using GC-O and GC×GC-ToFMS

Food Research International

Volumn 54, Issue 2, 2013, Pages 1979-1986

  Peres, F ^a   Jelen H H ^b   Majcher, M M ^b   Arraias, M ^a   Martins, L L ^c   Ferreira Dias, S ^c  

^a INSTITUTO POLITÉCNICO DE CASTELO BRANCO   (Portugal)

^b POZNA UNIVERSITY OF LIFE SCIENCES   (Poland)

^c INSTITUTO SUPERIOR DE AGRONOMIA   (Portugal)

Author keywords

Harvest date; Olive cultivar; Olive oil; Volatile compounds

Indexed keywords

DISCRIMINANT POWER; EXTRA VIRGIN OLIVE OIL; FLIGHT MASS SPECTROMETRY; GAS CHROMATOGRAPHY-OLFACTOMETRY (GC-O); HEADSPACE SOLID PHASE MICROEXTRACTION; OLIVE CULTIVARS; OPTIMIZED CONDITIONS; VOLATILE COMPOUNDS;

DISCRIMINANT ANALYSIS; GAS CHROMATOGRAPHY; HARVESTING; MASS SPECTROMETRY; ODORS; OLIVE OIL; OPTIMIZATION;

VOLATILE ORGANIC COMPOUNDS;

DORCATRAGUS MEGALOTIS; GALEGA; OLEACEAE;

EID: 84889085297     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.06.015     Document Type: Article

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