Validation of SPME-GCMS method for the analysis of virgin olive oil volatiles responsible for sensory defects

Talanta

Volumn 134, Issue , 2015, Pages 394-401

  Romero, I ^a   Garcia Gonzalez D L ^a   Aparicio Ruiz, R ^a   Morales, M T ^b  

^a UNIVERSIDAD PABLO DE OLAVIDE   (Spain)

^b UNIVERSITY OF SEVILLE   (Spain)

Author keywords

Analytical validation; Sensory defects; SPME GCMS; Virgin olive oil; Volatiles

Indexed keywords

CHEMICAL ANALYSIS; DEFECTS; SENSORY ANALYSIS; VOLATILE ORGANIC COMPOUNDS;

ANALYTICAL PROPERTIES; ANALYTICAL VALIDATION; CALIBRATION CURVES; RELATIVE STANDARD DEVIATIONS; SPME-GC-MS; VALIDATION PROCESS; VIRGIN OLIVE OIL; VOLATILES;

OLIVE OIL;

OLIVE OIL; VEGETABLE OIL; VOLATILE ORGANIC COMPOUND;

FOOD QUALITY; MASS FRAGMENTOGRAPHY; REPRODUCIBILITY; SOLID PHASE MICROEXTRACTION;

FOOD QUALITY; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; PLANT OILS; REPRODUCIBILITY OF RESULTS; SOLID PHASE MICROEXTRACTION; VOLATILE ORGANIC COMPOUNDS;

EID: 84916619944     PISSN: 00399140     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.talanta.2014.11.032     Document Type: Article

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