Characterization of virgin olive oils produced with autochthonous Galician varieties

Food Chemistry

Volumn 212, Issue , 2016, Pages 162-171

  Reboredo Rodríguez, Patricia ^a   González Barreiro, Carmen ^a   Cancho Grande, Beatriz ^a   Valli, Enrico ^b   Bendini, Alessandra ^b   Gallina Toschi, Tullia ^b   Simal Gandara, Jesus ^a  

^a UNIVERSITY OF VIGO   (Spain)

^b UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

Characterization; Galician virgin olive oils; Phenolic compounds; Sensory analysis; Volatile compounds

Indexed keywords

ANTIOXIDANTS; CHARACTERIZATION; CHEMICAL ANALYSIS; CRUSHING; ODOR REMOVAL; PHENOLS; QUALITY CONTROL; SENSORY ANALYSIS; VOLATILE ORGANIC COMPOUNDS;

ANTIOXIDANT COMPOUNDS; CHEMICAL CHARACTERISTIC; DIFFERENT PROPORTIONS; ODOR-ACTIVE COMPOUND; PHENOLIC COMPOUNDS; SENSORY ATTRIBUTES; VIRGIN OLIVE OIL; VOLATILE COMPOUNDS;

OLIVE OIL;

ANTIOXIDANT; CAROTENOID; CHLOROPHYLL; ERYTHRODIOL; FATTY ACID; PHENOL DERIVATIVE; PIGMENT; SQUALENE; STEROL; TOCOPHEROL; TRIACYLGLYCEROL; UVAOL; VIRGIN OLIVE OIL; VOLATILE AGENT; WAX; OLIVE OIL; VEGETABLE OIL; VOLATILE ORGANIC COMPOUND;

ARTICLE; BIOCHEMICAL COMPOSITION; CHEMICAL ANALYSIS; CLIMATE; FLAVOR; FOOD QUALITY; MOLECULAR STABILITY; ODOR; STORAGE; VARIETAS; CHEMISTRY; HUMAN; SPAIN;

HUMANS; OLIVE OIL; PLANT OILS; SPAIN; VOLATILE ORGANIC COMPOUNDS;

EID: 84973335124     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.05.135     Document Type: Article

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