Olive oil quality is strongly affected by cultivar, maturity index and fruit part: Chemometrical analysis of volatiles, fatty acids, squalene and quality parameters from whole fruit, pulp and seed oils of two Tunisian olive cultivars

European Journal of Lipid Science and Technology

Volumn 117, Issue 7, 2015, Pages 976-987

  Ben Mansour, Amir ^a   Flamini, Guido ^b   Ben Selma, Zied ^c   Le Dréau, Yveline ^d   Artaud, Jacques ^d   Abdelhedi, Ridha ^a   Bouaziz, Mohamed ^a,e  

^a UNIVERSITY OF SFAX   (Tunisia)

^b Dipartimento di Farmacia   (Italy)

^c Laboratoire Nature Orient   (Tunisia)

^d AIX MARSEILLE UNIVERSITY   (France)

^e Université de Sfax   (Tunisia)

Author keywords

Chemlali and Oueslati cultivars; Chemometrics; Olive fruit parts; Olive oil; SPME; Volatile compounds

Indexed keywords

EID: 84934439575     PISSN: 14387697     EISSN: 14389312     Source Type: Journal    
DOI: 10.1002/ejlt.201400159     Document Type: Article

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