Quality of extra virgin olive oils produced in an emerging olive growing area in north-western Spain

Food Chemistry

Volumn 164, Issue , 2014, Pages 418-426

  Reboredo Rodriguez P ^a   Gonzalez Barreiro C ^a   Cancho Grande, B ^a   Simal Gandara J ^a  

^a UNIVERSITY OF VIGO   (Spain)

Author keywords

Characterization; Extra virgin olive oil; LOX pathway; Odour activity value (OAV); Phenolic compounds

Indexed keywords

CHARACTERIZATION; CHEMICAL STABILITY; LINOLEIC ACID; OLIVE OIL; PHENOLS; CULTIVATION; FRUITS; OIL SHALE;

CHEMICAL COMPOSITIONS; EXTRA VIRGIN OLIVE OIL; LOX PATHWAY; ODOUR ACTIVITY VALUE (OAV); PHENOLIC COMPOUNDS; PHYSICO-CHEMICALS; STATISTICALLY SIGNIFICANT DIFFERENCE; SYSTEMATIC STUDY;

CULTIVATION; OLIVE OIL;

ERYTHRODIOL; EXTRA VIRGIN OLIVE OIL; FATTY ACID; LINOLEIC ACID; LUTEOLIN; OLEIC ACID; OLIVE OIL; PHENOL DERIVATIVE; PINORESINOL; STEROL; UNCLASSIFIED DRUG; UVAOL; VOLATILE AGENT; FURAN DERIVATIVE; LIGNAN; VEGETABLE OIL;

ARTICLE; CHEMICAL COMPOSITION; CLIMATE; FAT CONTENT; FATTY ACID ANALYSIS; FOOD QUALITY; FRUIT GROWING; LIPID COMPOSITION; NONHUMAN; ORCHARD; SPAIN; WATER CONTENT; CHEMISTRY; FRUIT; GROWTH, DEVELOPMENT AND AGING; OLIVE TREE; STANDARDS; TASTE; BANANA; OLIVE; PHYSICAL CHEMISTRY; PLANT GROWTH;

FOOD QUALITY; FRUIT; FURANS; LIGNANS; OLEA; OLEIC ACID; PHENOLS; PLANT OILS; SPAIN; TASTE;

EID: 84901999457     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.05.043     Document Type: Article

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