Ion mobility spectrometry versus classical physico-chemical analysis for assessing the shelf life of extra virgin olive oil according to container type and storage conditions

Journal of Agricultural and Food Chemistry

Volumn 63, Issue 8, 2015, Pages 2179-2188

  Garrido Delgado, Rocío ^a   Dobao Prieto, M Mar ^a   Arce, Lourdes ^a   Aguilar, Joaquín ^b   Cumplido, José L ^b   Valcárcel, Miguel ^a  

^a UNIVERSITY OF CÓRDOBA   (Spain)

^b El Olivo Global Polígono Industrial Tecnocórdoba Glorieta de Los Países Bálticos S n Building CFEUM   (Spain)

Author keywords

extra virgin olive oil; headspace; ion mobility spectrometry; packaging; quality control; volatile compounds

Indexed keywords

CONTAINERS; FOOD STORAGE; GLASS; ION MOBILITY SPECTROMETERS; IONS; OIL SHALE; OLIVE OIL; PACKAGING; PLASTIC BOTTLES; QUALITY CONTROL; SPECTROMETRY; VOLATILE ORGANIC COMPOUNDS;

EXTRA VIRGIN OLIVE OIL; HEADSPACES; INSTRUMENTAL ANALYSIS; ION MOBILITY SPECTROMETRY; PHYSICO-CHEMICAL ANALYSIS; POLYETHYLENE TEREPHTHALATE CONTAINERS; STORAGE CONDITION; VOLATILE COMPOUNDS;

CHEMICAL ANALYSIS;

OLIVE OIL; VEGETABLE OIL;

CHEMISTRY; DEVICES; EVALUATION STUDY; FOOD PACKAGING; FOOD STORAGE; MASS SPECTROMETRY; MOBILE APPLICATION; PROCEDURES; QUALITY CONTROL;

FOOD PACKAGING; FOOD STORAGE; MASS SPECTROMETRY; MOBILE APPLICATIONS; PLANT OILS; QUALITY CONTROL;

EID: 84924252493     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf505415f     Document Type: Article

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