Influence of extraction techniques on physicalchemical characteristics and volatile compounds of extra virgin olive oil

Journal of Oleo Science

Volumn 63, Issue 9, 2014, Pages 875-883

  Volpe, Maria Grazia ^a   De Cunzo, Fausta ^a,b   Siano, Francesco ^a   Paolucci, Marina ^b   Barbarisi, Costantina ^c   Cammarota, Giancarlo ^a  

^a CNR   (Italy)

^b UNIVERSITY OF SANNIO   (Italy)

^c UNIVERSITY OF NAPLES FEDERICO II   (Italy)

Author keywords

Electronic nose; Extra virgin olive oil; Extraction technologies; Quality; Volatile compounds

Indexed keywords

ELECTRONIC NOSE; EXTRA VIRGIN OLIVE OIL; EXTRACTION TECHNIQUES; EXTRACTION TECHNOLOGY; VOLATILE COMPOUNDS;

IMAGE QUALITY;

OLIVE OIL; VEGETABLE OIL; VOLATILE ORGANIC COMPOUND;

CENTRIFUGATION; CHEMISTRY; FOOD ANALYSIS; FOOD HANDLING; ISOLATION AND PURIFICATION; ODOR; OLIVE TREE; PHYSICAL CHEMISTRY; PROCEDURES;

CENTRIFUGATION; FOOD ANALYSIS; FOOD HANDLING; ODORS; OLEA; PHYSICOCHEMICAL PHENOMENA; PLANT OILS; VOLATILE ORGANIC COMPOUNDS;

EID: 84906837652     PISSN: 13458957     EISSN: 13473352     Source Type: Journal    
DOI: 10.5650/jos.ess14053     Document Type: Article

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