In-depth assessment of analytical methods for olive oil purity, safety, and quality characterization

Journal of Agricultural and Food Chemistry

Volumn 63, Issue 18, 2015, Pages 4509-4526

  Tena, Noelia ^a   Wang, Selina C ^b   Aparicio Ruiz, Ramón ^a   García González, Diego L ^a   Aparicio, Ramón ^a  

^a UNIVERSIDAD PABLO DE OLAVIDE   (Spain)

^b UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

analytical methods; authentication; olive oil; quality; trade standards

Indexed keywords

AUTHENTICATION; CHROMATOGRAPHIC ANALYSIS; FATTY ACIDS; GLYCEROL; IMAGE QUALITY; OIL SHALE; OLIVE OIL; SPECTROSCOPIC ANALYSIS; VOLATILE FATTY ACIDS;

ANALYTICAL METHOD; CHROMATOGRAPHIC METHODS; DEPTH ASSESSMENT; MULTIPLE QUALITY; QUALITY AND SAFETIES; SAMPLE PRETREATMENT; SENSORY QUALITIES; TRIACYLGLYCEROLS;

QUALITY CONTROL;

FATTY ACID; OLIVE OIL; TOCOPHEROL; VEGETABLE OIL;

ANALYSIS; CHEMICAL ANALYSIS; CHEMISTRY; EVALUATION STUDY; FOOD CONTAMINATION; HAZARD ASSESSMENT; PROCEDURES; QUALITY CONTROL;

CHEMISTRY TECHNIQUES, ANALYTICAL; FATTY ACIDS; FOOD CONTAMINATION; HAZARD ANALYSIS AND CRITICAL CONTROL POINTS; PLANT OILS; QUALITY CONTROL; TOCOPHEROLS;

EID: 84929377711     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf5062265     Document Type: Article

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