Influence of Olive Oil Phenolic Compounds on Headspace Aroma Release by Interaction with Whey Proteins

Journal of Agricultural and Food Chemistry

Volumn 63, Issue 15, 2015, Pages 3838-3850

  Genovese, Alessandro ^a   Caporaso, Nicola ^a   De Luca, Lucia ^a   Paduano, Antonello ^a   Sacchi, Raffaele ^a  

^a UNIVERSITY OF NAPLES FEDERICO II   (Italy)

Author keywords

Aroma release; Human saliva; Phenolic aroma interaction; RAS; SPME GC MS; Volatile compounds

Indexed keywords

BODY FLUIDS; ODORS; OIL SHALE; OILS AND FATS; PHENOLS; PROTEINS; VOLATILE ORGANIC COMPOUNDS;

AROMA RELEASE; HUMAN SALIVA; PHENOLIC-AROMA INTERACTION; RAS; SPME-GC/MS; VOLATILE COMPOUNDS;

OLIVE OIL;

OLIVE OIL; PHENOL DERIVATIVE; WHEY PROTEIN;

ADULT; ANALYSIS; CHEMISTRY; FEMALE; HUMAN; MALE; MASS FRAGMENTOGRAPHY; ODOR; SALIVA; YOUNG ADULT;

ADULT; FEMALE; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HUMANS; MALE; ODORS; OLIVE OIL; PHENOLS; SALIVA; SMELL; WHEY PROTEINS; YOUNG ADULT;

EID: 84928139573     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/acs.jafc.5b00148     Document Type: Article

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