GC-MS-olfactometric characterization of the key aroma compounds in Turkish olive oils by application of the aroma extract dilution analysis

Food Research International

Volumn 54, Issue 2, 2013, Pages 1987-1994

  Kesen, Songul ^a   Kelebek, Hasim ^b   Sen, Kemal ^c   Ulas, Mehmet ^d   Selli, Serkan ^e  

^a GAZIANTEP UNIVERSITY   (Turkey)

^b ADANA SCIENCE AND TECHNOLOGY UNIVERSITY   (Turkey)

^c NEVSEHIR HACI BEKTAS VELI UNIVERSITY   (Turkey)

^d Olive Research Institute   (Turkey)

^e CUKUROVA UNIVERSITY   (Turkey)

Author keywords

Aroma compounds; Aroma active compounds; Olfactometry; Olive oil; Representativeness

Indexed keywords

AROMA COMPOUNDS; AROMA EXTRACT DILUTION ANALYSIS; AROMA-ACTIVE COMPOUNDS; AROMATIC EXTRACT; KEY AROMA COMPOUNDS; OLFACTOMETRY; REPRESENTATIVENESS; SENSORY ANALYSIS;

DISTILLATION; FINITE DIFFERENCE METHOD; FRAGRANCES; GAS CHROMATOGRAPHY; OLIVE OIL;

ODORS;

CITRUS; CITRUS LIMON; VIRIDIPLANTAE;

EID: 84889088167     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.09.005     Document Type: Article

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