Effect of addition of olive leaves before fruits extraction process to some monovarietal tunisian extra-virgin olive oils using chemometric analysis

Journal of Agricultural and Food Chemistry

Volumn 62, Issue 1, 2014, Pages 251-263

  Sonda, Ammar ^a   Akram, Zribi ^a   Boutheina, Gargouri ^a   Flamini, Guido ^c   Mohamed, Bouaziz ^a,b  

^a UNIVERSITY OF SFAX   (Tunisia)

^b Université de Sfax   (Tunisia)

^c UNIVERSITY OF PISA   (Italy)

Author keywords

extra virgin olive oil; olive leaves; principal component analysis; sensory characteristics; Tunisian cultivars; volatile compounds

Indexed keywords

EXTRACTION; FRUITS; OLIVE OIL; PRINCIPAL COMPONENT ANALYSIS; VOLATILE ORGANIC COMPOUNDS; OIL SHALE;

EXTRA VIRGIN OLIVE OIL; OLIVE LEAVES; SENSORY CHARACTERISTICS; TUNISIAN CULTIVARS; VOLATILE COMPOUNDS;

SENSORY ANALYSIS;

ANTIOXIDANT; FLAVORING AGENT; OLIVE OIL; PHENOL DERIVATIVE; TOCOPHEROL; VEGETABLE OIL;

CHEMISTRY; EVALUATION STUDY; FOOD HANDLING; FRUIT; HUMAN; ITALY; ODOR; OLIVE TREE; PLANT LEAF; PROCEDURES; TASTE;

ANTIOXIDANTS; FLAVORING AGENTS; FOOD HANDLING; FRUIT; HUMANS; ITALY; OLEA; PHENOLS; PLANT LEAVES; PLANT OILS; SMELL; TASTE; TOCOPHEROLS;

EID: 84892142193     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf404395x     Document Type: Article

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