Study of Volatile Compounds of Virgin Olive Oils with ‘Frostbitten Olives’ Sensory Defect

Journal of Agricultural and Food Chemistry

Volumn 65, Issue 21, 2017, Pages 4314-4320

  Romero, Inmaculada ^a   García González, Diego L ^a   Aparicio Ruiz, Ramón ^a   Morales, María T ^b  

^a INSTITUTO DE LA GRASA   (Spain)

^b UNIVERSITY OF SEVILLE   (Spain)

Author keywords

quality; virgin olive oil; volatiles; frostbitten olives defect

Indexed keywords

CLIMATE CHANGE; DEFECTS; IMAGE QUALITY; VOLATILE ORGANIC COMPOUNDS;

ETHYL PROPANOATE; FREEZE-THAW CYCLES; TEMPERATURE CHANGES; VIRGIN OLIVE OIL; VOLATILE COMPOSITION; VOLATILE COMPOUNDS; VOLATILES; WEATHER PATTERNS;

OLIVE OIL;

OLIVE OIL; VOLATILE ORGANIC COMPOUND;

ADULT; CHEMISTRY; FEMALE; FRUIT; GAS CHROMATOGRAPHY; HUMAN; MALE; MIDDLE AGED; OLIVE TREE; TASTE; TEMPERATURE;

ADULT; CHROMATOGRAPHY, GAS; FEMALE; FRUIT; HUMANS; MALE; MIDDLE AGED; OLEA; OLIVE OIL; TASTE; TEMPERATURE; VOLATILE ORGANIC COMPOUNDS;

EID: 85019986746     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/acs.jafc.7b00712     Document Type: Article

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