Olive oil phenolic compounds affect the release of aroma compounds

Food Chemistry

Volumn 181, Issue , 2015, Pages 284-294

  Genovese, Alessandro ^a   Caporaso, Nicola ^a   Villani, Veronica ^a   Paduano, Antonello ^a   Sacchi, Raffaele ^a  

^a UNIVERSITY OF NAPLES FEDERICO II   (Italy)

Author keywords

Human saliva; Phenolic compounds; RAS; SPMEGC MS; Virgin olive oil; Volatile compounds

Indexed keywords

BINDING ENERGY; BODY FLUIDS; CHEMICAL ANALYSIS; FLAVONOIDS; ODORS; OIL SHALE; PHENOLS; VOLATILE ORGANIC COMPOUNDS;

HUMAN SALIVA; PHENOLIC COMPOUNDS; RAS; SPME-GC/MS; VIRGIN OLIVE OIL; VOLATILE COMPOUNDS;

OLIVE OIL;

EPICATECHIN; ESTER DERIVATIVE; FLAVORING AGENT; HEXANAL; HYDROPEROXIDE DERIVATIVE; LINALOOL; OLIVE OIL; PHENOL DERIVATIVE; VOLATILE AGENT; ALDEHYDE; CYTOCHROME P450; HYDROPEROXIDE LYASE; LYASE; N-HEXANAL; POLYPHENOL; VOLATILE ORGANIC COMPOUND;

AROMA; ARTICLE; GAS CHROMATOGRAPHY; HUMAN; MASS SPECTROMETRY; SALIVA; SOLID PHASE MICROEXTRACTION; ANALYSIS; BIOLOGICAL MODEL; CHEMISTRY; MASS FRAGMENTOGRAPHY; METABOLISM; ODOR; STATISTICAL MODEL;

ALDEHYDE-LYASES; ALDEHYDES; CYTOCHROME P-450 ENZYME SYSTEM; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HUMANS; LINEAR MODELS; MODELS, BIOLOGICAL; ODORS; OLIVE OIL; POLYPHENOLS; SALIVA; VOLATILE ORGANIC COMPOUNDS;

EID: 84923878573     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.02.097     Document Type: Article

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